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Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham
Tae-Jun Jeong, Tae-Kyung Kim, Hyun-Wook Kim, Yun-Sang Choi
Asian-Australas J Anim Sci. 2020;33(4):662-669.   Published online July 1, 2019

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Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham
Asian-Australasian Journal of Animal Sciences. 2020;33(4):662-669   Crossref logo
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Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin
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