Effects of potassium chloride on microbiological and sensory characteristics of frozen pork tocino
ABSTRACT The quality stability during freezing storage of pork tocino with potassium chloride (KCl) as a substitute to sodium chloride (NaCl) was determined. Selection of standardized cooking procedure was done using varied frying time: 6, 7, and 8 minutes respectively. Data showed that pork tocino...
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| Format: | Thesis |
| Language: | English |
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2002.
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