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Impact of partial substitution of NaCl by KCl, and MgCl2 on physicochemical and sensory properties of cooked sausages during storage
Sang-Keun Jin (Jin SK), Sun-Jin Hur (Hur SJ), Dong-Gyun Yim (Yim DG)
Asian-Australas J Anim Sci. 2020;33(10):1666-1673. Published online 2019 Jan 2 DOI: https://doi.org/10.5713/ajas.18.0707
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Citations to this article as recorded by
 Effects of sodium chloride partial substitution with bitterness‐treated potassium and magnesium chloride on some properties of white‐brined cheese
Nour ALQtaishat, Mohammed Saleh, Khalid Al‐Ismail, Mahmoud Abu Ghoush
International Journal of Dairy Technology.2022; 75(3): 668. CrossRef
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