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

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Detaylı Bibliyografya
Yayımlandı:	Foods vol. 14, no. 6 (2025), p. 940
Yazar:	Fang, Rui
Diğer Yazarlar:	Zhu, Zongshuai
Baskı/Yayın Bilgisi:	MDPI AG
Konular:	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 Erişim:	Citation/Abstract Full Text + Graphics Full Text - PDF
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