Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham-Reference-Cited by-同舟云学术

Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham

Published:2020-07 Issue: Volume:165 Page:108130
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Barretto Tiago Luis,Bellucci Elisa Rafaela Bonadio,Barbosa Roger Darros,Pollonio Marise Aparecida Rodrigues,Romero Javier Telis,da Silva Barretto Andrea Carla

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

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