Publication | Closed Access

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

Low-sodium Bologna-type SausagesAnimal NutritionFood AnalysisHigh LevelsSensory PropertiesFood EngineeringFood ProcessingMeat QualityFood QualityFood TechnologyFood SafetyHealth Sciences