sensory techniques

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Adding lysine and yeast extract improves sensory properties of low sodium salted meat.

Vidal, Vitor A S;Santana, Jaqueline B;Paglarini, Camila S;da Silva, Maria A A P;Freitas, Mônica Q;Es...

2020 Meat science DOI: S0309-1740(19)30222-... 204 views

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Meat science

ISSN: 1873-4138 574 views

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sodium reduction salted meat calcium chloride lysine potassium chloride yeast extract