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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, Sun-Jin Hur, Dong-Gyun Yim
Asian-Australas J Anim Sci. 2020;33(10):1666-1673.   Published online January 2, 2019
DOI: https://doi.org/10.5713/ajas.18.0707

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Impact of partial substitution of NaCl by KCl, and MgCl2 on physicochemical and sensory properties of cooked sausages during storage
Asian-Australasian Journal of Animal Sciences. 2020;33(10):1666-1673   Crossref logo
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Physicochemical, Microbiological and Oxidative Changes During Refrigerated Storage of n-3 PUFA Enriched Cooked Meat Sausages with Partial NaCl Substitution
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Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl
Meat Science. 2014;96(1):509-513   Crossref logo
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