Advances in Reducing Salt Content in Processed Meats with Basic Amino Acids

Wedi'i Gadw mewn:

Manylion Llyfryddiaeth
Cyhoeddwyd yn:	Foods vol. 14, no. 6 (2025), p. 940
Prif Awdur:	Fang, Rui
Awduron Eraill:	Zhu, Zongshuai
Cyhoeddwyd:	MDPI AG
Pynciau:	United Kingdom > UK United States > US Amino acids Humidity Sensory evaluation Food Salts Meat products Oxidation Health care expenditures Sodium salts Potassium Meat Production costs Sodium chloride Sodium Sensory properties Hypertension Salt Meat industry Meat quality Salinity Meat processing Yeast
Mynediad Ar-lein:	Citation/Abstract Full Text + Graphics Full Text - PDF
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