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Influence of limited replacement of NaCl with KCl and yeast extract on microbiological, chemical, sensory, and textural properties of emulsion‐type chicken sausages

机译：NaCl与KCl和酵母提取物有限替代NaCl和酵母提取物对微生物，化学，感官和乳液型鸡肉香肠的质地性质的影响

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Majid Mohammadzadeh; Enayat Berizi; Seyed Shahram Shekarforoush;
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1. Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus and Astragalus compactus) on the physicochemical, texture, oxidative stability, and sensory property of reduced fat emulsion type sausage [J] . Abbasi Esmaeel, Sarteshnizi Roghayeh Amini, Gavlighi Hassan Ahmadi, Meat Science . 2019,第JANa期

机译：添加水和黄aga胶（黄芪和黄芪）部分替代脂肪对减脂乳状香肠理化，质地，氧化稳定性和感官特性的影响
2. INFLUENCE OF PARTIAL REPLACEMENT OF NaCl WITH KCl ON SENSORY AND TEXTURAL CHARACTERISTICS OF BUFFALO FETA-TYPE CHEESE DURING RIPENING [J] . SANJEEV KUMAR1 and S.K. KANAWJIA Journal of Food Processing and Preservation . 2012,第5期

机译：NaCl用KCl部分替代对油菜中BUFFALO FETA型奶酪的感官和质构特征的影响
3. Influence of partial replacement of NaCl with KCl and CaCl2 on microbiological evolution of dry fermented sausages [J] . O. Gimeno, I. Astiasaran, J. Bello Food microbiology . 2001,第3期

机译：用KCl和CaCl2部分替代NaCl对干发酵香肠微生物演变的影响
4. Combined effects of nisin and modified atmosphere packaging on chemical, microbial and sensory properties of emulsion-type sausage [C] . Khajehali E, Shekarforoush S.S., Nazer A. H. K., ICoMST 2011;International conference of meat science and technology . 2012

机译：乳链菌肽和气调包装对乳状香肠化学，微生物和感官特性的综合影响
5. The Sensory and Chemical Properties of Wines as Influenced by the Presence of Different Wine Bacteria and Yeasts [D] . Paup, Victoria Dawn. 2021

机译：葡萄酒的感官和化学性质受到不同葡萄糖和酵母存在的影响
6. Influence of limited replacement of NaCl with KCl and yeast extract on microbiological chemical sensory and textural properties of emulsion‐type chicken sausages [O] . Majid Mohammadzadeh, Enayat Berizi, Seyed Shahram Shekarforoush 2021

机译：NaCl与KCl和酵母提取物有限替代NaCl和酵母提取物对微生物化学感官和乳液型鸡肉香肠的质地性质的影响
7. The effect of NaCl substitution with KCl on Akawi cheese: Chemical composition, proteolysis, angiotensin-converting enzyme-inhibitory activity, probiotic survival, texture profile, and sensory properties [O] . Ayyash, Mutamed M, Sherkat, Farokh, Shah, Nagendra P 2012

机译：氯化钾替代氯化钾对akawi奶酪的影响：化学成分，蛋白质水解，血管紧张素转换酶抑制活性，益生菌存活，质地特征和感官特性

Influence of limited replacement of NaCl with KCl and yeast extract on microbiological, chemical, sensory, and textural properties of emulsion‐type chicken sausages

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