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
- da Silva, S.L.
- Lorenzo, J.M.
- Machado, J.M.
- Manfio, M.
- Cichoski, A.J.
- Fries, L.L.M.
- Morgano, M.A.
- Campagnol, P.C.B.
Revue:
Meat Science
ISSN: 0309-1740
Année de publication: 2020
Volumen: 159
Type: Article