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Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Effect of sodium chloride replacement on some characteristics of fermented sausages

J Gelabert1, P Gou, L Guerrero

  • 1Institut de Recerca i Tecnologia Agroalimentàries, Centre de Tecnologia de la Carn, Unitat de Tecnologia de Processos, Granja Camps i Armet s/n 17121, Monells, Spain.

Meat Science
|November 9, 2011
PubMed

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