Effects of Partial Sodium Chloride Replacement with Other Chloride Salts on the Physical and Sensory Properties of Turkey Frankfurters
- 1 February 1988
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 21 (1) , 90-96
- https://doi.org/10.1016/s0315-5463(88)70724-5
Abstract
No abstract availableKeywords
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