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Preparation of High-Quality Fermented Fish Product
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Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: effect on colour, texture and

O Gimeno1, I Astiasarán, J Bello

  • 1Departamento de Bromatologı́a Tecnologı́a de Alimentos y Toxicologı́a, Facultad de Farmacia, Universidad de Navarra, 31080-, Pamplona, Spain.

Meat Science
|November 9, 2011
PubMed

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