Substitution effects of NaCl by KCl and CaCl2 on lipolysis of salted meat

dc.creatorNachtigall F.M.
dc.creatorVidal V.A.S.
dc.creatorPyarasani R.D.
dc.creatorDomínguez R.
dc.creatorLorenzo J.M.
dc.creatorPollonio M.A.R.
dc.creatorSantos L.S.
dc.date.accessioned2020-09-02T22:24:13Z
dc.date.accessioned2022-11-08T20:26:54Z
dc.date.available2020-09-02T22:24:13Z
dc.date.available2022-11-08T20:26:54Z
dc.date.created2020-09-02T22:24:13Z
dc.date.issued2019
dc.identifier8, 12, -
dc.identifier23048158
dc.identifierhttps://hdl.handle.net/20.500.12728/5542
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5146240
dc.languageen
dc.publisherMDPI Multidisciplinary Digital Publishing Institute
dc.subjectFatty acids
dc.subjectLipid oxidation
dc.subjectLipolysis
dc.subjectMass spectrometry
dc.subjectSalt substitutes
dc.subjectSalted meat
dc.titleSubstitution effects of NaCl by KCl and CaCl2 on lipolysis of salted meat
dc.typeArticle


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