Effect of the Partial Substitution of Sodium Chloride on the Gel Properties and Flavor Quality of Unwashed Fish Mince Gels from Grass Carp.
- Resource Type
- Article
- Source
- Foods; Apr2022, Vol. 11 Issue 4, p576, 1p
- Subject
SALT CTENOPHARYNGODON idella POTASSIUM chloride SODIUM salts BITTERNESS (Taste) FLAVOR TRYPTOPHAN BASIL - Language
- ISSN
- 23048158