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Preparation of High-Quality Fermented Fish Product
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Partial replacement of sodium chloride with potassium chloride in dry fermented sausages: Influence on carbohydrate

C Ibañez1, L Quintanilla, A Irigoyen

  • 1Departamento de Bromatología, Tecnología de Alimentos y Toxicología, Facultad de Farmacia, Universidad de Navarra, 31080-Pamplona, Spain.

Meat Science
|November 9, 2011
PubMed

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