Influence of partial replacement of NaCl with KCl on lipid oxidation and fatty acid composition of cured meat

ZHANG Wei-yue, XIA Yang-yi, HOU Bai-hui, HE Cui

Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (9) : 156-162.

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Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (9) : 156-162. DOI: 10.13995/j.cnki.11-1802/ts.015562

Influence of partial replacement of NaCl with KCl on lipid oxidation and fatty acid composition of cured meat

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 44(9): 156-162 https://doi.org/10.13995/j.cnki.11-1802/ts.015562

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