Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais)
A. Teixeira(Polytechnic Institute of Bragança), José M. Lorenzo(Centro Tecnológico de Automoción de Galicia), Letı́cia M. Estevinho(Polytechnic Institute of Bragança), Rubén Domínguez(Centro Tecnológico de Automoción de Galicia), Iasmin Ferreira(Polytechnic Institute of Bragança), Sandra Rodrigues(Polytechnic Institute of Bragança), Etelvina Pereira(Polytechnic Institute of Bragança)
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