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    Adding Blends of NaCl, KCl, and CaCl2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life

    Adding Blends of NaCl, KCl, and CaCl2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life by Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol, Mariane Bittencourt Fagundes, Roger Wagner, Marise Aparecida Rodrigues Pollonio

    Published 2017-01-01
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