A study on the functionality effects of the potassium salt concentration in skinless longanisa
Total and partial replacement of NaCl with KCl at 0%, 25%, 50%, 75% and 100% levels were used to determine the effects of KCl salt concentrations on the sensory characteristics, cooking loss, water-holding capacity, pH and purge losses on skinless pork longanisa. No significant differences (α = 0.05...
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| Format: | Disertacija |
| Jezik: | English |
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1999.
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