Partial substitution of sodium chloride (NaCl) for potassium chloride (KCl) and its effect on the processing of chicken sausage
- Authors
- Caballero Noboa, Erick; Cortez Espinoza, Andrea; Aldas Morejon, Jhonnatan; Revilla Escobar, Karol
- Format
- Article
- Status
- publishedVersion
- Description
- Publication Year
- 2023
- Language
- spa
- Topic
- cárnicos
formulación
características sensoriales
saludable
meat products
formulation
sensory characteristics
healthful
susbtituto
sódio
salchicha
sadia
- Repository
- Revista Ciencia y Tecnología
- Rights
- openAccess
- License
- https://creativecommons.org/licenses/by-nc-sa/4.0