Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage

✍ Scribed by Choi, Y.M.; Jung, K.C.; Jo, H.M.; Nam, K.W.; Choe, J.H.; Rhee, M.S.; Kim, B.C.

• Book ID: 121460998
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 229 KB
• Volume: 96
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2013.06.022