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 - 2022
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31390/gradschool_theses.2926
Subject(s) - food science , chemistry , potassium , chicken breast , sodium , sensory system , chloride , marination , organic chemistry , biology , neuroscience