Effects of partial replacement of NaCl with KCl on bacterial communities and physicochemical characteristics of typical Chinese bacon
Xiao Gan, Ling Zhao, Jungang Li, Juncai Tu, Zhaoming Wang
Topics & Concepts
TBARSChemistryLactobacillusLipid oxidationSaltingFood scienceProteolysisLipid peroxidationBiochemistryAntioxidantEnzymeFermentationProbiotics and Fermented FoodsMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques