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Research Article

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

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Pages 412-420 | Received 01 Aug 2022, Accepted 18 Oct 2022, Published online: 16 Dec 2022

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