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Flavour Profile of Traditional Dry Sausage Prepared with Partial Substitution of NaCl with KCl
The effects of partial substitution of NaCl with 0%, 20%, 30% and 40% KCl on the physical characteristics, bacterial community and flavour profile of traditional dry sausage were investigated in this study. With the increase in KCl substitution ratio, the moisture content, astringency, bitterness an...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858023/ https://www.ncbi.nlm.nih.gov/pubmed/36673479 http://dx.doi.org/10.3390/foods12020388 |