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eNauka >  Results >  Effect of NaCl partial replacement by KCl, Ca-ascorbate, and spent hen meat hydrolysate on the physicochemical properties and quality of Cantonese sausage
Title: Effect of NaCl partial replacement by KCl, Ca-ascorbate, and spent hen meat hydrolysate on the physicochemical properties and quality of Cantonese sausage
Authors: Chen, Ruixia; Xiang, Junyi; Liu, Xiao Chen; Yao, Xianqi; Tomasevic, Igor B  ; Wang, Wei; Sun, Weizheng
Issue Date: 2024
Publication: JOURNAL OF FOOD SCIENCE
ISSN: 0022-1147 Journal of Food Science Search Idenfier
Type: Article
DOI: 10.1111/1750-3841.17430
WoS-ID: 001338027100001
Scopus-ID: 2-s2.0-85206947719
URI: https://enauka.gov.rs/handle/123456789/945105
Project: National Natural Science Foundation of China [32172257]
Ministry of Science and Technology of the People's Republic of China [DL2022163005L]
Guangdong Basic and Applied Basic Research Foundation [2023A1515110575]
China Postdoctoral Science Foundation [2024M750952]
Science and Technology Program of Qingyuan [2022KJJH018, 2021SJXM032]
Technology Innovation Project of Shandong Province [202361500370]
The 111 Project [B17018]
Metadata source: (Preuzeto iz Nasi u WoS)
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