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

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

Journal: Food Chemistry

Published: 28 September 2014 · Vol. 172, 391–399

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

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

Intragenic Recombination Has a Critical Role on the Evolution of Legionella pneumophila Virulence-Related Effector sidJ→

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