Effects of potassium salt on the sensory and functional properties of frozen corned beef
ABSTRACT The influence of varying levels of potassium chloride (KCl) as sodium chloride (NaCl) substitute on the sensory and functional properties of frozen corned beef was determined. The selection of the more acceptable formulation of frozen corned beef between two recipes was first evaluated. Usi...
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| Format: | Thesis |
| Language: | English |
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2001.
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