A sequential approach to reduce sodium chloride in freshwater fish burgers considering chemical, texture, and consumer sensory responses
| Autor: | Saavedra, Alicia R.L., Rios-Mera, Juan D., Imán, Alexander, Vásquez, Jessy, Saldaña, Erick, Siche, Raúl, Tello, Fernando |
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| Zdroj: | In LWT 15 September 2022 167 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect