Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride

✍ Scribed by Wu, Haizhou; Zhang, Yingyang; Long, Men; Tang, Jing; Yu, Xiang; Wang, Jiamei; Zhang, Jianhao

• Book ID: 123428626
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 604 KB
• Volume: 96
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2013.10.037