Physicochemical properties of low sodium goat kafta
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DOI: 10.1016/j.lwt.2016.06.071
Abstract: The effect of partial replacement (25 and 50%) of sodium chloride (NaCl) by potassium chloride (KCl) on physicochemical parameters of kafta prepared with goat meat was assessed. It was observed that the influence of sodium… read more here.
Keywords: substitution; goat kafta; low sodium; sodium ... See more keywords