Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus part I: Effect of partial replacement of NaCl with KCl on the stability and the nitrosation process

1. Ibañez, C.
2. Quintanilla, L.
3. Cid, C.
4. Astiasaran, I.
5. Bello, J.