Article Versions Notes

Jing L, Xue J, Jiang X, Xiao N, Pan H, Li J, Wang D, Jiang Q, Shi W. Effects of Partial Replacement of NaCl with KCl on Protein Properties and Quality Attributes of Lightly Salted Tilapias Fillets. Foods. 2023; 12(6):1184. https://doi.org/10.3390/foods12061184

Jing, Lunan, Jingqi Xue, Xin Jiang, Naiyong Xiao, Hao Pan, Jiarou Li, Dajun Wang, Qingqing Jiang, and Wenzheng Shi. 2023. "Effects of Partial Replacement of NaCl with KCl on Protein Properties and Quality Attributes of Lightly Salted Tilapias Fillets" Foods 12, no. 6: 1184. https://doi.org/10.3390/foods12061184

Jing, L., Xue, J., Jiang, X., Xiao, N., Pan, H., Li, J., Wang, D., Jiang, Q., & Shi, W. (2023). Effects of Partial Replacement of NaCl with KCl on Protein Properties and Quality Attributes of Lightly Salted Tilapias Fillets. Foods, 12(6), 1184. https://doi.org/10.3390/foods12061184