Open AccessEffect of Bitterness Blockers in Partial and Complete Replacement of Sodium Chloride with Potassium Chloride on the Physicochemical and Sensory Characteristics of Marinated Chicken Breast Fillets
Author(s) -
Ana Ocampo Arriaga
Publication year - 2016
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31390/gradschool_theses.2926
Subject(s) - aftertaste , food science , chemistry , flavor , sodium , aroma , tenderness , potassium , marination , organic chemistry
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