Partial replacement of NaCl by KCl in salted mackerel (Scomber japonicus) fillet products: Effect on sensory acceptance and lipid oxidation

International Journal of Food Science and Technology

Volumn 44, Issue 8, 2009, Pages 1572-1578

  Park, Jae N ^a   Hwang, Keum T ^b   Kim, Sook B ^c   Kim, Sung Z ^c  

^a Korea Atomic Energy Research Institute   (South Korea)

^b Seoul National University   (South Korea)

^c Chonbuk National University   (South Korea)

Author keywords

Ascorbic acid; Fish; Lipid oxidation; Potassium; Sensory evaluation; Sodium

Indexed keywords

SCOMBER JAPONICUS;

EID: 70350336488     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01841.x     Document Type: Article

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