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

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Bibliografiske detaljer
Udgivet i:	Foods vol. 14, no. 6 (2025), p. 940
Hovedforfatter:	Fang, Rui
Andre forfattere:	Zhu, Zongshuai
Udgivet:	MDPI AG
Fag:	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
Online adgang:	Citation/Abstract Full Text + Graphics Full Text - PDF
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