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

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Bibliográfalaš dieđut
Publikašuvnnas:	Foods vol. 14, no. 6 (2025), p. 940
Váldodahkki:	Fang, Rui
Eará dahkkit:	Zhu, Zongshuai
Almmustuhtton:	MDPI AG
Fáttát:	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
Liŋkkat:	Citation/Abstract Full Text + Graphics Full Text - PDF
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