Adding lysine and yeast extract improves sensory properties of low sodium salted meat
Vidal, Vitor A.S., Santana, Jaqueline B., Paglarini, Camila S., da Silva, Maria A.A.P., Freitas, Mônica Q., Esmerino, Erick A., Cruz, Adriano G., Pollonio, Marise A.R.
Published in Meat science (01.01.2020)
Published in Meat science (01.01.2020)
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Journal Article