Font Size:
a
A
A
Keyword [Replacement of NaCl]
Result: 1 - 4 | Page: 1 of 1
1.
Effect Of Partial Replacement Of NaCl With KCl Combined With High-temperature Drying-ripening Technology On Proteolysis And Color Of Ham Muscle
2.
Effects Of Staranise Extract On Biogenic Amines Formation And Volatile Flavor Quality Of Dry-cured Perch
3.
The Influence Of Partial Replacement Of NaCl By KCl, CaCl
2
And Amino Acids On The Structural And Functional Properties Of Duck Proteins
4.
Influence Of Partial Replacement Of NaCl With KCl On The Flavor Quality Of Dry-cured Duck
<<First
<Prev Next>
Last>>
Jump to
