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中文
Influence of partial replacement of NaCl with KCl on lipid oxidation and fatty acid composition of cured meat
ZHANG Wei-yue, XIA Yang-yi, HOU Bai-hui, HE Cui
Food and Fermentation Industries . 2018, (
9
): 156 -162 . DOI: 10.13995/j.cnki.11-1802/ts.015562
