Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers-Reference-Cited by-同舟云学术

Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers

Published:2020-03 Issue: Volume:161 Page:107992
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Rios-Mera Juan D.,Saldaña Erick,Cruzado-Bravo Melina L.M.,Martins Mariana M.,Patinho Iliani,Selani Miriam M.,Valentin Dominique,Contreras-Castillo Carmen J.

Funder

Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

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