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Journal: Foods, 2024
Volume: 13
Number: 1747
1747
Article: Effect of Inoculation with Autochthonous Lactic Acid Bacteria on Flavor, Texture, and Color Formation of Dry Sausages with NaCl Partly Substituted by KCl
Authors: by Jiawang Wang, Jiasheng Lu, Xin Zhang, Baohua Kong, Yongjie Li, Qian Chen and Rongxin Wen
Link: https://www.mdpi.com/2304-8158/13/11/1747

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