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Ojangba T, Zhang L, Boamah S, Gao Y, Wang Z, Amagloh FK. Effect of Partial Substitution of Sodium Chloride (NaCl) with Potassium Chloride (KCl) Coupled with High-Pressure Processing (HPP) on Physicochemical Properties and Volatile Compounds of Beef Sausage under Cold Storage at 4 °C. Processes. 2022; 10(2):431. https://doi.org/10.3390/pr10020431

Ojangba, Theodora, Li Zhang, Solomon Boamah, Yanglei Gao, Zhuo Wang, and Francis Kweku Amagloh. 2022. "Effect of Partial Substitution of Sodium Chloride (NaCl) with Potassium Chloride (KCl) Coupled with High-Pressure Processing (HPP) on Physicochemical Properties and Volatile Compounds of Beef Sausage under Cold Storage at 4 °C" Processes 10, no. 2: 431. https://doi.org/10.3390/pr10020431

Ojangba, T., Zhang, L., Boamah, S., Gao, Y., Wang, Z., & Amagloh, F. K. (2022). Effect of Partial Substitution of Sodium Chloride (NaCl) with Potassium Chloride (KCl) Coupled with High-Pressure Processing (HPP) on Physicochemical Properties and Volatile Compounds of Beef Sausage under Cold Storage at 4 °C. Processes, 10(2), 431. https://doi.org/10.3390/pr10020431