Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride

Authors: Haizhou Wu, Yingyang Zhang, Men Long, Jing Tang, Xiang Yu, Jiamei Wang, Jianhao Zhang

Journal: Meat Science

Published: 7 November 2013 · Vol. 96, Issue 3, 1325–1331

Article: Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride