Partial replacement of NaCl by KCl in salted mackerel (Scomber japonicus) fillet products: effect on sensory acceptance and lipid oxidation
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2008.01841.x/fullpdf
Reference37 articles.
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3. Low urinary sodium is associated with greater risk of myocardial infarction among treated hypertensive men;Alderman;Hypertension,1995
4. Inhibition of oxidative rancidity in frozen cooked fish flakes by tert-butylhydroquinone and rosemary extract;Boyd;Journal of the Science of Food and Agriculture,1993
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