Effect of optimizing sodium substitution formula on the storage quality and shelf life of Oncorhynchus masou caviar
This study aimed to investigate the effect of using an optimized complex sodium salt substitute formulation, comprising potassium lactate (17.64%), potassium chloride (14.61%), magnesium chloride (34.36%), and sodium chloride (33.39%), on the quality of Oncorhynchus masou caviar at different storage...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2024-12-01
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| Series: | Food Science of Animal Products |
| Subjects: | |
| Online Access: | https://www.sciopen.com/article/10.26599/FSAP.2024.9240092 |