Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus part I: Effect of partial replacement of NaCl with KCl on the stability and the nitrosation process.
- DOI
- 10.1016/s0309-1740(96)00035-6
- Published
- 1996 Dec
- Container
- Meat science
- Publisher
- Not recorded
- Open access
- unknown
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limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1016/s0309-1740-96-00035-6,
title = {Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus part I: Effect of partial replacement of NaCl with KCl on the stability and the nitrosation process.},
author = {Ibañez C and Quintanilla L and Cid C and Astiasaran I and Bello J},
year = {1996},
journal = {Meat science},
doi = {10.1016/s0309-1740(96)00035-6},
url = {https://doi.org/10.1016/s0309-1740(96)00035-6}
}RIS
TY - JOUR TI - Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus part I: Effect of partial replacement of NaCl with KCl on the stability and the nitrosation process. AU - Ibañez C AU - Quintanilla L AU - Cid C AU - Astiasaran I AU - Bello J PY - 1996 JO - Meat science DO - 10.1016/s0309-1740(96)00035-6 UR - https://doi.org/10.1016/s0309-1740(96)00035-6 ER -
APA
C, I., L, Q., C, C., I, A., & J, B. (1996). Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus part I: Effect of partial replacement of NaCl with KCl on the stability and the nitrosation process.. Meat science. https://doi.org/10.1016/s0309-1740(96)00035-6
Source records
- pubmed · retrieved 2026-09-26T23:01:51.629Z