Keyword [Potassium chloride substitute] Result: 1 - 2 | Page: 1 of 1 1.  Influence Of Partial Substitution Of NaCl By KCl On Fat Oxidation And The Formation Of Flavor Compounds In Dry-cured Ham 2.  Influence Of Partial Replacement Of NaCl With KCl On The Flavor Quality Of Dry-cured Duck   <<First  <Prev  Next>  Last>>  Jump to

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