Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
Food Science
Reference55 articles.
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4. Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction;Barretto;Meat Science,2018
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