Repositorio de Universidad Autónoma de Chile.
metadata only
Substitution effects of NaCl by KCl and CaCl2 on lipolysis of salted meat
The objective of this study was to investigate the reduction and partial substitution effects of sodium chloride (NaCl) by potassium chloride (KCl) and calcium chloride (CaCl2) on lipolysis and lipid oxidation in salted meat aiming at reducing sodium content. To evaluate the effect of different salt
Conceptio Open Archive
Analyze & explore related research in Conceptio
Connect this record directly into your research workflow or AI agent. Explore citations across open repositories, query full text, and export structured proof bundles.
This document is indexed with metadata only: full text is not available in the archive for this record. Open the official source ↗
Related documents
- Structure of molten NaCl and the decay of the pair-correlations#387938
- Influence of Sodium Intake on Left Ventricular-arterial Coupling#394661
- Dataset about substitution of Mg2+ cofactor with Ca2+ disrupt positive cooperativity in F1FO-ATP(hydrol)ase catalysis#1149006
- El modelo geométrico y el movimiento circular en el De Motu Animalium de Aristóteles#759173
- Intraoperative Dexmedetomidine Use, MMP-8, and Postoperative Delirium After Cardiac Surgery With Cardiopulmonary Bypass#902059
Record · ID 948634
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Bring this data into your agent: Connect via MCP or API · 20 free credits to start · no card required
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive