1993•Food MicrobiologyRequires access

Effect of partial replacement of NaCl by KCl on the fermentative activity of mixed starter cultures for meat fermentation

Claude P. Champagne, J. Fontaine, Forest Dussault, Pascal Delaquis

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Key concepts: Pediococcus acidilactici, Starter, Lactobacillus plantarum, Fermentation, Food science, Pediococcus, Chemistry, Fermentation starter

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Effect of partial replacement of NaCl by KCl on the fermentative activity of mixed starter cultures for meat fermentation — Research Paper | ScholarLens