Article · Journal · 2022

Effects of sodium chloride (NaCl) partial substitution by potassium chloride (KCl) in combination with high pressure on sensory and chemical properties of beef sausage during cold storage at 4°C

CyTA - Journal of Food

Citations: 3from other works
Field-weighted impact: 0.381.00 is the world average for its field and year
Among its field: 55th percentileby citations, against works of its field and year
Authors: 5from 2 institutions

Authors

5 authors across 2 institutions in 2 countries