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...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis |
| Language: | English |
| Published: |
1999.
|
| Subjects: |