Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage

Y. M. Choi, K. C. Jung, H. M. Jo, K. W. Nam, J. H. Choe, M. S. Rhee, B. C. Kim

Research output: Contribution to journal › Article › peer-review

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