Kinetic study on partial replacement of NaCl with KCl on intramuscular lipid oxidation in pork processing

HUANG Yechuan; LI Feng; GOU Xingneng

doi:10.13995/j.cnki.11-1802/ts.028648

HUANG Yechuan, LI Feng, GOU Xingneng

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (13) : 211-217.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (13) : 211-217. DOI: 10.13995/j.cnki.11-1802/ts.028648

Kinetic study on partial replacement of NaCl with KCl on intramuscular lipid oxidation in pork processing

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(13): 211-217 https://doi.org/10.13995/j.cnki.11-1802/ts.028648

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Received	Revised
2021-07-15	2021-08-16
Issue Date
2022-08-03

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