Pasterma and beef bouillon: the effect of substituting KCl and K-lactate for sodium chloride
- Other title
- Pasterma und Rindfleischbouillon: Einfluss der Substitution von Natriumchlorid durch Kaliumchlorid und Kaliumlaktat (de)
- Author
- ASKAR, A; EL-SAMAHY, S. K; SHEHATA, H. A; TAWFIK, M
Suez Canal univ., fac. agriculture, Ismalia, Egypt - Source
Fleischwirtschaft (Frankfurt). 1993, Vol 73, Num 3, pp 289-292, 7 p ; ref : dissem
- CODEN
- FLEIA8
- ISSN
- 0015-363X
- Scientific domain
- Food science technology
- Publisher
- Deutsche Fachverlag, Frankfurt am Main
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Keyword (fr)
- Lactique acide Microflore Potassium Chlorure Produit carné Propriété organoleptique Sodium Chlorure Substitut
- Keyword (en)
- Lactic acid Microflora Potassium Chlorides Meat product Organoleptic properties Sodium Chlorides Substitute
- Keyword (es)
- Láctico ácido Microflora Potasio Cloruro Producto de carne Propiedad organoléptica Sodio Cloruro Substituto
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 3759319
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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