Effect of partial replacement of NaCl by KCl on protein oxidation, proteolysis and texture of bacon

doi:10.13995/j.cnki.11-1802/ts.017856

GAN Xiao, LI Hongjun, WANG Zhaoming, ZHOU Xinya, HE Zhifei

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (4) : 167-173.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (4) : 167-173. DOI: 10.13995/j.cnki.11-1802/ts.017856

Effect of partial replacement of NaCl by KCl on protein oxidation, proteolysis and texture of bacon

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(4): 167-173 https://doi.org/10.13995/j.cnki.11-1802/ts.017856

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Received	Published
2018-05-23	2019-02-25
Issue Date
2019-03-26

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