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.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2020

Alea: 159

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2019.107939 GOOGLE SCHOLAR