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EFFECTS OF LOW SODIUM CHLORIDE SUBSTITUTES ON PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF KAPI, A FERMENTED SHRIMP PASTE, DURING FERMENTATION

机译：低氯化钠替代品的影响在发酵过程中，发酵虾膏的kapi物理化学和感官特性

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Jittrepotch Nitipong;
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1. EFFECTS OF LOW SODIUM CHLORIDE SUBSTITUTES ON PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF KAPI, A FERMENTED SHRIMP PASTE, DURING FERMENTATION [J] . Nitipong Jittrepotch, Kamonwan Rojsunthornkitti, Teeraporn Kongbangkerd Journal of Microbiology, Biotechnology and Food Sciences . 2020,第4期

机译：低氯化钠替代品的影响在发酵过程中，发酵虾膏的kapi物理化学和感官特性
2. Changes in antioxidant activities and physicochemical properties of Kapi, a fermented shrimp paste, during fermentation [J] . Faithong N, Benjakul S Journal of Food Science and Technology . 2014,第10期

机译：发酵虾糊Kapi的抗氧化活性和理化特性在发酵过程中的变化
3. Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride [J] . C.N. Horita, MA Morgano, R.M.S. Celeghini, Meat Science . 2011,第4期

机译：用钙，镁和氯化钾的混合物作为氯化钠的部分替代品制备的减脂熟食的理化和感官特性
4. Evaluation of Technological and Sensory Properties of Dry-Fermented Sausages with No Added Sodium Chloride and Enriched with Probiotics, Phytosterols, Flavonoids and Fructooligosaccharides [C] . Ferrini G., Guardia MD., Sarraga C., ICoMST 2011;International conference of meat science and technology . 2012

机译：不加氯化钠且富含益生菌，植物甾醇，类黄酮和低聚果糖的干发酵香肠的技术和感官性能评估
5. Effects of fermented products and sodium chloride substitutes on selected properties of white bread and dough. [D] . Goswami, Subhasree. 2014

机译：发酵产品和氯化钠替代品对白面包和面团选定特性的影响。
6. Changes in antioxidant activities and physicochemical properties of Kapi a fermented shrimp paste during fermentation [O] . Nandhsha Faithong, Soottawat Benjakul 2014

机译：发酵虾糊Kapi的抗氧化活性和理化特性在发酵过程中的变化
7. Effects of Sodium Chloride, Potassium Chloride, Potassium Lactate and Calcium Ascorbate on the Physico-chemical Properties and Sensory Characteristics of Sodium-reduced Pork Patties [O] . Sung-Sil Moon, Young-Tae Kim, Sang-Keun Jin, 2008

机译：氯化钠，氯化钾，乳酸钙和钙抗坏血酸钙对钠猪肉馅饼的物理化学性能和感官特性的影响

EFFECTS OF LOW SODIUM CHLORIDE SUBSTITUTES ON PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF KAPI, A FERMENTED SHRIMP PASTE, DURING FERMENTATION

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