salt substitutes

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Substitution effects of NaCl by KCl and CaCl on Lipolysis of Salted Meat.
Nachtigall, Fabiane M;Vidal, Vitor A S;Pyarasani, Radha D;Domínguez, Rubén;Lorenzo, José M;Pollonio,...
2019 Foods (Basel, Switzerland) DOI: E595 284 views

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Foods (Basel, Switzerland)
ISSN: 2304-8158 806 views

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Mass spectrometry fatty acids lipid oxidation lipolysis salted meat