Evaluation of calcium chloride, potassium chloride and magnesium chloride for sodium reduction in emulsion-type pork sausage
H-J. Jeong, G-D. Kim, J-S. Choi and S-K. Jin
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Evaluation of calcium chloride, potassium chloride and magnesium chloride for sodium reduction in emulsion-type pork sausage
H-J. Jeong, G-D. Kim, J-S. Choi and S-K. Jin