Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters-Reference-Cited by-同舟云学术

Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters

Published:2020-03 Issue: Volume:161 Page:108001
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Vilar Elena Garicano,Ouyang Hao,O'Sullivan Maurice G.,Kerry Joseph P.,Hamill Ruth M.,O'Grady Michael N,Mohammed Halimah O.,Kilcawley Kieran N.

Funder

Teagasc Moorepark Food Research Centre

Department of Agriculture, Food and the Marine

Publisher

Elsevier BV

Subject

Food Science

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