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Physicochemical and microbial changes during the manufacturing process of dry-cured lacón salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride

Food ChemistrySodium ChlorideBiomanufacturingHealth SciencesMagnesium ChlorideBiochemical EngineeringFood MicrobiologyFood PreservationMicrobiologyFood ProcessingPublic HealthFood SafetyDry-cured Lacón