Effects of Partial Substitutions of NaCl with KCl, CaSO4 and MgSO4 on the Quality and Sensorial Properties of Pork Patties |
Davaatseren, Munkhtugs
(Department of Bioresources and Food Science, Konkuk University)
Chun, Ji-Yeon (Department of Bioindustrial Technologies, Konkuk University) Cho, Hyung-Yong (Department of Food Science and Biotechnology, CHA University) Min, Sang-Gi (Department of Bioindustrial Technologies, Konkuk University) Choi, Mi-Jung (Department of Bioresources and Food Science, Konkuk University) |
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