PRODUCTOS CÁRNICOS MADURADOS ENRIQUECIDOS CON GLUCONATO D-CÁLCICO/THE ENRICHMENT OF DRY FERMENTED SAUSAGES WITH D-CALCIUM GLUCONATE

The final aim of this work is the enrichment of dry fermented sausages with calcium by the addition of D-calcium gluconate. This salt is one of the most bioavailable by the human organism and it is accepted for human use by the European Union. It has been assayed two different calcium gluconate amou...

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Veröffentlicht in:	Revista Complutense de Ciencias Veterinarias 2009-07, Vol.3 (2), p.41
Hauptverfasser:	Carrión, Ana María Soto, Sanz, María Luisa García, Cortecero, Ma Dolores Selgas
Format:	Artikel
Sprache:	spa
Schlagworte:	Calcium Meat
Online-Zugang:	Volltext
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