Adding lysine and yeast extract improves sensory properties of low sodium salted meat-Reference-Cited by-同舟云学术

Adding lysine and yeast extract improves sensory properties of low sodium salted meat

Published:2020-01 Issue: Volume:159 Page:107911
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Vidal Vitor A.S.,Santana Jaqueline B.,Paglarini Camila S.,da Silva Maria A.A.P.,Freitas Mônica Q.,Esmerino Erick A.,Cruz Adriano G.,Pollonio Marise A.R.

Funder

National Council for Scientific and Technological Development

Publisher

Elsevier BV

Subject

Food Science

Reference72 articles.

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