Ultrasound and low-levels of NaCl replacers: A successful combination to produce low-phosphate and low-sodium meat emulsions-Reference-Cited by-同舟云学术

Ultrasound and low-levels of NaCl replacers: A successful combination to produce low-phosphate and low-sodium meat emulsions

Published:2020-12 Issue: Volume:170 Page:108244
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Pinton Mariana Basso,dos Santos Bibiana Alves,Correa Leticia Pereira,Leães Yasmim Sena Vaz,Cichoski Alexandre José,Lorenzo José Manuel,dos Santos Mirian,Pollonio Marise Aparecida Rodrigues,Campagnol Paulo Cezar Bastianello

Funder

National Council for Scientific and Technological Development

CYTED

Publisher

Elsevier BV

Subject

Food Science

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