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Influence of partial replacement of NaCl with KCl on formation of volatile compounds in Jinhua ham during processing

Yingyang Zhang1, Haizhou Wu2, Jing Tang2

  • 12School of Food Science and Technology, Changzhou University, Changzhou, Jiangsu Province, 213164 China.

Food Science and Biotechnology
|September 29, 2018
PubMed

Keywords:
KClNaClflavorhamreplacement

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