Flavour profile of traditional dry sausage prepared with partial substitution of nacl with kcl

HIGHLIGHTS

• who: Li-Gang Qin and collaborators from the College of Animal Science and Technology, Northeast Agricultural University, Harbin, China have published the research work: Flavour Profile of Traditional Dry Sausage Prepared with Partial Substitution of NaCl with KCl, in the Journal: Foods 2023, 12, x FOR PEER REVIEW of 25/03/2022
• what: The authors explored the maximum substitution of NaCl with KCl to guarantee quality and acceptability of dry sausages.
• future: In future study the authors will focus on the effects of the combination of some sodium reduction physical strategies and KCl . . .
  

   

  

  If you want to have access to all the content you need to log in!

  Thanks :)

  Username or Email

  Password

  Remember me

  Lost your password?

  If you don't have an account, you can create one here.