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

Gardado en:

Detalles Bibliográficos
Publicado en:	Foods vol. 14, no. 6 (2025), p. 940
Autor Principal:	Fang, Rui
Outros autores:	Zhu, Zongshuai
Publicado:	MDPI AG
Materias:	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
Acceso en liña:	Citation/Abstract Full Text + Graphics Full Text - PDF
Etiquetas:	Engadir etiqueta Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!

Sexa o primeiro en deixar un comentario!