Effect of partial replacement of NaCl with KCl on physicochemical and qualitycharacteristics of Chinese bacon in processing
GAN Xiao, LI Hongjun, HE Zhifei
Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (9) : 176-184.
Effect of partial replacement of NaCl with KCl on physicochemical and qualitycharacteristics of Chinese bacon in processing
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