Publication | Closed Access
Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride
188
Citations
42
References
2011
Year
Food ChemistrySodium ChlorideReduced-fat MortadellaFood AnalysisFood BiophysicsChemical CompositionFood EngineeringChemistryPotassium ChlorideHealth Sciences
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