Effects of sodium chloride (NaCl) partial substitution by potassium chloride (KCl) in combination with high pressure on sensory and chemical properties of beef sausage during cold storage at 4°C

Efectos de la sustitución parcial de cloruro de sodio (NaCl) por cloruro de potasio (KCl), junto con el procesamiento a alta presión, en las propiedades sensoriales y químicas de la salchicha de res medido en su almacenamiento en frío a 4°C

Theodora Ojangbaa College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China;b Department of Food Science and Technology, University for Development Studies, Tamale, GhanaView further author information

Solomon Boamahb Department of Food Science and Technology, University for Development Studies, Tamale, Ghana;c College of Plant Protection, Gansu Agricultural University, Lanzhou, ChinaView further author information

Li Zhanga College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, ChinaCorrespondence[email protected]
View further author information

Zhuo Wanga College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, ChinaView further author information

Richard Oseic College of Plant Protection, Gansu Agricultural University, Lanzhou, ChinaView further author information

Effects of sodium chloride (NaCl) partial substitution by potassium chloride (KCl) in combination with high pressure on sensory and chemical properties of beef sausage during cold storage at 4°C

Efectos de la sustitución parcial de cloruro de sodio (NaCl) por cloruro de potasio (KCl), junto con el procesamiento a alta presión, en las propiedades sensoriales y químicas de la salchicha de res medido en su almacenamiento en frío a 4°C

Information for

Open access

Opportunities

Help and information

Your download is now in progress and you may close this window

Login or register to access this feature

Effects of sodium chloride (NaCl) partial substitution by potassium chloride (KCl) in combination with high pressure on sensory and chemical properties of beef sausage during cold storage at 4°C

Efectos de la sustitución parcial de cloruro de sodio (NaCl) por cloruro de potasio (KCl), junto con el procesamiento a alta presión, en las propiedades sensoriales y químicas de la salchicha de res medido en su almacenamiento en frío a 4°C

Citations (0)

Related research

To cite this article:

Download citation

Information for

Open access

Opportunities

Help and information

Keep up to date