Effects of partial replacement of NaCl by KCl and combined antioxidants on the formation of volatile compounds of bacon

WANG Yong-li,ZHANG Jian-hao,LIN Da-wei,LI Feng

Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (7) : 170.

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PDF(794 KB)
Food and Fermentation Industries ›› 2016, Vol. 42 ›› Issue (7) : 170.

Effects of partial replacement of NaCl by KCl and combined antioxidants on the formation of volatile compounds of bacon

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2016, 42(7): 170

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