Flavor-Enhancing Properties of Mushrooms in Meat-Based Dishes in Which Sodium Has Been Reduced and Meat Has Been Partially Substituted with Mushrooms
Author:
Affiliation:
1. The Culinary Inst. of America at Greystone; St. Helena CA USA
2. Dept. of Food Science and Technology; Univ. of California; Davis CA USA
3. Applied Sensory; LLC; Fairfield CA USA
4. Mushroom Council; San José CA USA
Publisher
Wiley
Subject
Food Science
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4. The nutritional and health benefits of mushrooms;Cheung;Nutr Bull,2010
5. Perception of pork patties with Shiitake (Lentinus edode) mushroom powder and sodium tripolyphosphate as measured by Korean and United States consumers;Chun;J Sens Stud,2005
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