Effect of NaCl partial replacement by KCl, Ca-ascorbate, and spent hen meat hydrolysate on the physicochemical properties and quality of Cantonese sausage

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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)
M-category:	21M21

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