Publication | Closed Access
Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride
124
Citations
50
References
2020
Year
Food ChemistrySodium ChlorideHealth SciencesFood PhysicFood AnalysisFermented Dry SausagesFood ProcessingMeat QualityFood QualityFood TechnologyFood SafetyPhysicochemical Properties
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