NDLI: Partial replacement of NaCl by KCl in salted mackerel (Scomber japonicus) fillet products: effect on sensory acceptance and lipid oxidation

Content Provider	Scilit
Author	Park, Jae N. Hwang, Keum T. Kim, Sook B. Kim, Sung Z.
Copyright Year	2009
Description	Journal: International Journal of Food Science & Technology
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2008.01841.x/pdf
Ending Page	1578
Page Count	7
Starting Page	1572
ISSN	09505423
e-ISSN	13652621
DOI	10.1111/j.1365-2621.2008.01841.x
Journal	International Journal of Food Science & Technology
Issue Number	8
Volume Number	44
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2009-08-01
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Science & Technology Fisheries Sciences Ascorbic Acid Lipid Oxidation Sensory Evaluation
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Food Science

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Partial replacement of NaCl by KCl in salted mackerel (Scomber japonicus) fillet products: effect on sensory acceptance and lipid oxidation