Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containing mechanically deboned poultry meat and blends of chloride salts

Claudia Nakamura Horita, Vanessa Cristina Messias, Marcelo Antônio Morgano, F.M. Hayakawa, Marise Aparecida Rodrigues Pollonio

Food Research International · 2014 · 154 citations · 29 references

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