Substitution effects of NaCl by KCl and CaCl2 on lipolysis of salted meat

Fecha de emisión
2019
Autor(es)
Nachtigall F.M.
Vidal V.A.S.
Pyarasani R.D.
Domínguez R.
Lorenzo J.M.
Pollonio M.A.R.
Santos L.S.
DOI
10.3390/foods8120595
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