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

Published 2013 View Full Article

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Title
Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 96, Issue 3, Pages 1325-1331
Publisher
Elsevier BV
Online
2013-11-08
DOI
10.1016/j.meatsci.2013.10.037

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