Publication not explained

This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.

If you are one of the authors, claim this publication so you can create a plain language summary to help more people find, understand and use it.

Featured Image

Read the Original

This page is a summary of: Physicochemical and microbial changes during the manufacturing process of dry-cured lacón salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride, Food Control, April 2015, Elsevier,
DOI: 10.1016/j.foodcont.2014.10.019.
You can read the full text:

Read

Contributors

The following have contributed to this page