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中文
Effect of partial replacement of NaCl by KCl on protein oxidation, proteolysis and texture of bacon
GAN Xiao, LI Hongjun, WANG Zhaoming, ZHOU Xinya, HE Zhifei
Food and Fermentation Industries . 2019, (
4
): 167 -173 . DOI: 10.13995/j.cnki.11-1802/ts.017856
