New alternative to reduce sodium chloride in meat products: Sensory and microbiological evaluation
| Autor: | Raybaudi-Massilia, R., Mosqueda-Melgar, J., Rosales-Oballos, Y., Citti de Petricone, R., Frágenas, N.N., Zambrano-Durán, A., Sayago, K., Lara, M., Urbina, G. |
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| Zdroj: | In LWT July 2019 108:253-260 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect