Effects of partial replacement of NaCl with KCl on...

Effects of partial replacement of NaCl with KCl on bacterial communities and physicochemical characteristics of typical Chinese bacon

Gan, Xiao, Zhao, Ling, Li, Jungang, Tu, Juncai, Wang, Zhaoming
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Volume:
93
Journal:
Food Microbiology
DOI:
10.1016/j.fm.2020.103605
Date:
February, 2021
File:
PDF, 3.99 MB
2021
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