Salt reduction in seafood – A review
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference116 articles.
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3. Utilization of Yeast Extract as a Flavor Enhancer and Masking Agent in Sodium-Reduced Marinated Shrimp;Molecules;2023-12-28
4. Partial substitution of NaCl with alternative salts (KCl, CaCl2, and yeast extract) in smoked green mussel product;Future Foods;2023-12
5. Potassium Chloride, Sodium Lactate and Sodium Citrate Impaired the Antimicrobial Resistance and Virulence of Pseudomonas aeruginosa NT06 Isolated from Fish;Molecules;2023-09-16
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