Influence of partial replacement of NaCl by KCl,...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2015 / 12 Vol. 64; Iss. 2

Influence of partial replacement of NaCl by KCl, l-histidine and l-lysine on the lipase activity and lipid oxidation in dry-cured loin process

Zhang, Y.W., Zhang, L., Hui, T., Guo, X.Y., Peng, Z.Q.
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Volume:
64
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.06.073
Date:
December, 2015
File:
PDF, 494 KB
english, 2015
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