How does reducing sodium impact the proteolysis and texture in salted meat along 180 days of shelf life?
| Autor: | Silva Vidal, Vitor Andre1 vitorandrevidal@gmail.com, Nachtigall, Fabiane Manke2, Baseggio, Andressa1, Marostica Junior, Mario Roberto1, Santos, Leonardo Silva3, Rodrigues Pollonio, Marise Aparecida1 |
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| Zdroj: | Emirates Journal of Food & Agriculture (EJFA). Sep2020, Vol. 32 Issue 9, p653-657. 5p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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