Quality characteristics of fat-reduced emulsion-type pork...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 10

Quality characteristics of fat-reduced emulsion-type pork sausage by partial substitution of sodium chloride with calcium chloride, potassium chloride and magnesium chloride

Jin, Sang-Keun, Jeong, Hee-Jun, Choi, Jung-Seok, Kim, Gap-Don
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Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.10.033
Date:
October, 2017
File:
PDF, 1.86 MB
english, 2017
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