57.53
[]. Choi YM, et al. Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage. Meat Sci. 04 Jan;96():-5.
[]. Stekelenburg F K, et al. Enhanced inhibition of Listeria monocytogenes in frankfurter sausage by the addition of potassium lactate and sodium diacetate mixtures[J]. Food microbiology, 003, 0(): 33-37.
H30-H35-H39-H335
P6-P64-P70-P7-P80-P30+P35-P304+P340-P330-P36+P364-P405-P50