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Influence of Partial Replacements of NaCl by KCl on Quality Characteristics and the Heterocyclic Aromatic Amine Contents of Bacon.
Du, Hongzhen; Li, Xiangao; Wang, Qiang; Liu, Qian; Chen, Qian; Kong, Baohua.
Affiliation
  • Du H; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
  • Li X; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
  • Wang Q; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
  • Liu Q; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
  • Chen Q; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
  • Kong B; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Foods ; 11(2)2022 Jan 06.
Article in En | MEDLINE | ID: mdl-35053875
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2022 Document type: Article Affiliation country: China Country of publication: Switzerland
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2022 Document type: Article Affiliation country: China Country of publication: Switzerland