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Partial substitution of sodium chloride (NaCl) for potassiu..:
Caballero Noboa, Erick
;
Cortez Espinoza, Andrea
;
Aldas Morejon, Jhonnatan
.
https://revistas.uteq.edu.ec/index.php/cyt/article/view/606/794. , 2023
Link:
https://revistas.uteq.edu.ec/index.php/cyt/article/vie..
RT Journal T1
Partial substitution of sodium chloride (NaCl) for potassium chloride (KCl) and its effect on the processing of chicken sausage ; Sustitución parcial de cloruro de sodio (NaCl) por cloruro de potasio (KCl) y su efecto en la elaboración de salchicha de pollo ; Avaliação do efeito da substituição parcial do cloreto de sódio por cloreto de potássio nas características proximais e organolépticas dos enchidos de frango
UL https://suche.suub.uni-bremen.de/peid=base-ftunivtequeveojs:oai:revistas.uteq.edu.ec:article_606&Exemplar=1&LAN=DE A1 Caballero Noboa, Erick A1 Cortez Espinoza, Andrea A1 Aldas Morejon, Jhonnatan A1 Revilla Escobar, Karol PB Universidad Técnica Estatal de Quevedo YR 2023 K1 cárnicos K1 formulación K1 características sensoriales K1 saludable K1 meat products K1 formulation K1 sensory characteristics K1 healthful K1 susbtituto K1 sódio K1 salchicha K1 sadia JF https://revistas.uteq.edu.ec/index.php/cyt/article/view/606/794 LK http://dx.doi.org/https://revistas.uteq.edu.ec/index.php/cyt/article/view/606 DO https://revistas.uteq.edu.ec/index.php/cyt/article/view/606 SF ELIB - SuUB Bremen
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