Cite
HARVARD Citation
Liu, H. et al. (2022). Effects of partial replacement of NaCl by KCl and CaCl2 on physicochemical properties, microstructure, and textural properties of salted eggs. Journal of food science. 87 (2), pp. 795-807. [Online].
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Liu, H. et al. (2022). Effects of partial replacement of NaCl by KCl and CaCl2 on physicochemical properties, microstructure, and textural properties of salted eggs. Journal of food science. 87 (2), pp. 795-807. [Online].