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Keyword [replacement of NaCl]
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1. Effect Of Partial Replacement Of NaCl With KCl Combined With High-temperature Drying-ripening Technology On Proteolysis And Color Of Ham Muscle
2. Effects Of Staranise Extract On Biogenic Amines Formation And Volatile Flavor Quality Of Dry-cured Perch
3. The Influence Of Partial Replacement Of NaCl By KCl, CaCl2 And Amino Acids On The Structural And Functional Properties Of Duck Proteins
4. Influence Of Partial Replacement Of NaCl With KCl On The Flavor Quality Of Dry-cured Duck
5. Preliminary Study On Gelation And Emulsification Properties Of Crocodile Meat Myofibrillar Protein
6. Study On The Effect Of Partial Replacement Of NaCl With KCl On Quality Of Salty Peanut
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