Physicochemical and microbial changes during the manufacturing process of dry-cured lacón salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride

José M. Lorenzo(Centro Tecnológico de Automoción de Galicia), Laura Purriños, Rubén Domínguez(Centro Tecnológico de Automoción de Galicia), Daniel Franco(Universidade de Santiago de Compostela), Roberto Bermúdez, Andrea Guiotto
Food Control
October 22, 2014
10.1016/j.foodcont.2014.10.019
Cited by 117

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