Effect of partial replacement of NaCl by KCl on protein oxidation, proteolysis and texture of bacon
GAN Xiao, LI Hongjun, WANG Zhaoming, ZHOU Xinya, HE Zhifei
Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (4) : 167-173.
Effect of partial replacement of NaCl by KCl on protein oxidation, proteolysis and texture of bacon
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