Impact of partial substitution of nacl by kcl, and mgcl2 on physicochemical and sensory properties of cooked sausages during storage

Sang Keun Jin, Sun Jin Hur, Dong Gyun Yim

Research output: Contribution to journal › Article › peer-review

1 Scopus citations

Fingerprint

Dive into the research topics of 'Impact of partial substitution of nacl by kcl, and mgcl2 on physicochemical and sensory properties of cooked sausages during storage'. Together they form a unique fingerprint.

Food Science