ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Experiments were developed to evaluate the effect of replacement of NaCl with modified KCl on the hedonic ratings for fresh pork sausage patties. Results clearly indicated that the replacement of up to 75% (w/w) of the salt by modified KCl were significantly well accepted. The incorporation of any level of MSG decreased the overall acceptance level of modified KG to 50% (w/w). With the incorporation of two additional spice levels, the acceptance level of modified KC1 did not improve much beyond 75% (w/w).
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1989.tb04648.x
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