Effect of partial replacement of NaCl with KCl on physicochemical and qualitycharacteristics of Chinese bacon in processing

doi:10.13995/j.cnki.11-1802/ts.023166

GAN Xiao, LI Hongjun, HE Zhifei

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (9) : 176-184.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (9) : 176-184. DOI: 10.13995/j.cnki.11-1802/ts.023166

Effect of partial replacement of NaCl with KCl on physicochemical and qualitycharacteristics of Chinese bacon in processing

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(9): 176-184 https://doi.org/10.13995/j.cnki.11-1802/ts.023166

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Received	Published
2019-12-20	2020-05-15
Issue Date
2020-06-11

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