1. Quality changes in fat-reduced sausages by partial replacing sodium chloride with other chloride salts during five weeks of refrigeration. (November 2018) Authors: Jin, Sang-Keun; Hwang, Jin-won; Hur, Sun Jin; Kim, Gap-Don Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 97(2018) Page Start: 818 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗