Application of arginine and histidine to improve the technological and sensory properties of low-fat and low-sodium bologna-type sausages produced with high levels of KCl

  1. da Silva, S.L.
  2. Lorenzo, J.M.
  3. Machado, J.M.
  4. Manfio, M.
  5. Cichoski, A.J.
  6. Fries, L.L.M.
  7. Morgano, M.A.
  8. Campagnol, P.C.B.
Revista:
Meat Science

ISSN: 0309-1740

Any de publicació: 2020

Volum: 159

Tipus: Article

DOI: 10.1016/J.MEATSCI.2019.107939 GOOGLE SCHOLAR