Effects of substitution of NaCl with KCl, L-histidine, and...

CyTA - Journal of Food 2018 / 01 Vol. 16; Iss. 1

Effects of substitution of NaCl with KCl, L-histidine, and L-lysine on instrumental quality attributes of cured and cooked pork loin

Zhang, Yawei, Guo, Xiuyun, Liu, Tongtong, Peng, Zengqi
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Volume:
16
Journal:
CyTA - Journal of Food
DOI:
10.1080/19476337.2018.1493538
Date:
January, 2018
File:
PDF, 1.14 MB
2018
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