Open AccessEffect of Partial Substitution of Sodium Chloride with Potassium Chloride on Quality Characteristics of Buffalo Calf Meat Rolls
Author(s) -
Surender Kumar
Publication year - 2021
Publication title -
journal of animal research
Language(s) - English
Resource type - Journals
eISSN - 2277-940X
pISSN - 2249-6629
DOI - 10.30954/2277-940x.01.2021.15
Subject(s) - potassium , sodium , flavor , tenderness , food science , chemistry , chloride , salt (chemistry) , texture (cosmology) , cooked meat , buffalo meat , organic chemistry , computer science , artificial intelligence , image (mathematics)