Effects of KCL on the functional properties of fresh pork sausage
ABSTRACT The effect of substituting NaCl with KCl at 0, 25, 50, 75 and 100% levels on fresh pork sausage were evaluated in terms of cooking loss, WHC, pH and sensory characteristics. Analysis of Variance and DMRT at 5% level of significance were used to determine differences between treatmeants. Tex...
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| Format: | Thesis |
| Language: | English |
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2000.
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