Journal Articles and References
- M. Hanssen, E for Additives, Thorsons Publishers Limited, 1987.
- Gou P, Guerrero L, Gelabert J, et al.
Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in
dry-cured pork loin
MEAT SCI 42 (1): 37-48 1996
- EGBERT WR, HUFFMAN DL, BRADFORD DD, et al.
PROPERTIES OF LOW-FAT GROUND-BEEF CONTAINING POTASSIUM LACTATE DURING AEROBIC
REFRIGERATED STORAGE
J FOOD SCI 57 (5): 1033-1037 SEP-OCT 1992