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The application of response surface methodology for development of sensory acceptable, low-salt, shelf-stable frankfurters using high-pressure processing and a mix of organic acids

Impact of salted duck egg albumen powder on proteolysis and gelling properties of sardine surimi.

Sensory optimisation of salt-reduced corned beef for different consumer segments.

Investigation on the Intrinsic Potential of Using Potassium Chloride for Partially Replacing NaCl in Kimchi and the Effect of Information on Consumer Acceptance of Sodium-Reduced Kimchi According to Age.

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Salt Replacer 소금 대체제

Salt Replacer 소금 대체제
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