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机译:腌制兔肉中用氯化钾部分替代氯化钠
Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Piazza Goidanich 60, Cesena 47521, Italy;
Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Piazza Goidanich 60, Cesena 47521, Italy;
Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Piazza Goidanich 60, Cesena 47521, Italy;
Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Piazza Goidanich 60, Cesena 47521, Italy;
Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Piazza Goidanich 60, Cesena 47521, Italy;
Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Piazza Goidanich 60, Cesena 47521, Italy;
Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Piazza Goidanich 60, Cesena 47521, Italy;
Marination; meat quality; potassium chloride; rabbit meat; salt replacement;
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