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Effects of NaCl Concentration and Potassium Chloride Substitutions on the Thermal Properties and Lipid Oxidation of Dry‐Cured Pork

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Authors: Yingyang Zhang, Xianchao Feng, Haizhou Wu, Jing Tang, Jianhao Zhang

Journal: Journal of Food Science

Published: 1 September 2014 · Vol. 79, Issue 9, E1695–703

Article: Effects of NaCl Concentration and Potassium Chloride Substitutions on the Thermal Properties and Lipid Oxidation of Dry‐Cured Pork

←Tollip or Not Tollip: What Are the Evolving Questions behind It?

Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing→

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