Physico-chemical and Sensory Characteristics of Cooked Sausage Substituted with KCl or MgCl2 for NaCl |
Jin, Sang-Keun
(Dept. of Animal Res. Techn., Gyeongnam National Univ. of Sci. Techn.)
Kim, Il-Suk (Dept. of Animal Res. Techn., Gyeongnam National Univ. of Sci. Techn.) Hur, In-Chul (Dept. of Animal Res. Techn., Gyeongnam National Univ. of Sci. Techn.) Nam, Sang-Hae (Dept. of Food Sci., Gyeongnam National Univ. of Sci. Techn.) Kang, Suk-Nam (Swine Sci. Techn. Center, Gyeongnam National Univ. of Sci. Techn.) Shin, Daekeun (Swine Sci. Techn. Center, Gyeongnam National Univ. of Sci. Techn.) |
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