Aufsatz(elektronisch)#116. Dezember 2022
Effects of sodium chloride (NaCl) partial substitution by potassium chloride (KCl) in combination with high pressure on sensory and chemical properties of beef sausage during cold storage at 4°C
In: CyTA: journal of food, Band 20, Heft 1, S. 412-420
ISSN: 1947-6345