Editing Salami (section)

==Further reading==
* Bacus. Jim, "Utilization of Microorganisms in Meat Processing – a handbook for meat plant operators", Research Studies Press.
* Campbell-Platt, G and Cook, P. (eds.) (1995) "Fermented Meats", Blackie Academic and Professional, Glasgow.
* Darby W.J et al. "Food: the gift of Osiris", London, 1977.
* Gou P. et al. "Potassium Chloride, Potassium lactate & Glycine as Sodium Chloride substitutes in fermented sausages & in dry cured pork loin", Meat Science, vol. 42, nol. pp. 37–48, 1996.

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