Effects of sodium chloride (NaCl) partial substitution by potassium chloride (KCl) in combination with high pressure on sensory and chemical properties of beef sausage during cold storage at 4°C.

MLA

Ojangba, Theodora, et al. “Effects of Sodium Chloride (NaCl) Partial Substitution by Potassium Chloride (KCl) in Combination with High Pressure on Sensory and Chemical Properties of Beef Sausage during Cold Storage at 4°C.” CyTA: Journal of Food, vol. 20, no. 1, Jan. 2022, pp. 412–20. EBSCOhost, https://doi.org/10.1080/19476337.2022.2138979.

APA

Ojangba, T., Boamah, S., Zhang, L., Wang, Z., & Osei, R. (2022). Effects of sodium chloride (NaCl) partial substitution by potassium chloride (KCl) in combination with high pressure on sensory and chemical properties of beef sausage during cold storage at 4°C. CyTA: Journal of Food, 20(1), 412–420. https://doi.org/10.1080/19476337.2022.2138979

Chicago

Ojangba, Theodora, Solomon Boamah, Li Zhang, Zhuo Wang, and Richard Osei. 2022. “Effects of Sodium Chloride (NaCl) Partial Substitution by Potassium Chloride (KCl) in Combination with High Pressure on Sensory and Chemical Properties of Beef Sausage during Cold Storage at 4°C.” CyTA: Journal of Food 20 (1): 412–20. doi:10.1080/19476337.2022.2138979.