Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus. Part II: Effect of partial replacement of NaCl with KCl on the proteolytic and insolubilization processes

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