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    Desorption isotherms of salted minced pork using K-lactate as a substitute for NaCl

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    • Data d'inici: 01.12.2009

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    COMPARTEIX

    Munoz, I; Arnau, J; Costa-Corredor, A; Gou, P (2009). Desorption isotherms of salted minced pork using K-lactate as a substitute for NaCl. Meat Science, 83(4), 642-646. DOI: 10.1016/j.meatsci.2009.07.014

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