Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Desfrétières, Amandine"'
Publikováno v:
Journal of Food Science
Journal of Food Science, Wiley, 2018, 83 (5), pp.1221-1228. ⟨10.1111/1750-3841.14122⟩
Journal of Food Science, Wiley, 2018, 83 (5), pp.1221-1228. ⟨10.1111/1750-3841.14122⟩
Efforts to reduce NaCl content in meat products hinge on gaining a deeper understanding of how NaCl content shapes product changes during the salting process. Bovine semitendinosus muscle samples were incubated for 5 days in 7 different brine baths a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::3f8e989e7e054f9f2da409d30e493b94
https://hal.archives-ouvertes.fr/hal-01801983
https://hal.archives-ouvertes.fr/hal-01801983
Autor:
Astruc T; INRA Auvergne-Rhône-Alpes, UR370 QuaPA, 63122, St-Genès-Champanelle, France., Desfrétières A; INRA Auvergne-Rhône-Alpes, UR370 QuaPA, 63122, St-Genès-Champanelle, France., Vénien A; INRA Auvergne-Rhône-Alpes, UR370 QuaPA, 63122, St-Genès-Champanelle, France.
Publikováno v:
Journal of food science [J Food Sci] 2018 May; Vol. 83 (5), pp. 1221-1228. Date of Electronic Publication: 2018 Apr 16.