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Effect of Partial Substitution of Sodium Chloride (NaCl) with Potassium Chloride (KCl) Coupled with High-Pressure Processing (HPP) on Physicochemical Properties and Volatile Compounds of Beef Sausage under Cold Storage at 4 °C
PaperCitations, authors & open-access status
Effect of Partial Substitution of Sodium Chloride (NaCl) with Potassium Chloride (KCl) Coupled with High-Pressure Processing (HPP) on Physicochemical Properties and Volatile Compounds of Beef Sausage under Cold Storage at 4 °C is a paper indexed in ScholarIQ from OpenAlex. ScholarIQ records 11 citations, 2022 year and gold oa status.
11
Citations
2022
Year
gold
OA Status