Flavor‐Enhancing Properties of Mushrooms in Meat‐Based Dishes in Which Sodium Has Been Reduced and Meat Has Been Partially Substituted with Mushrooms
Myrdal Miller, A, Mills, K, Wong, T, Drescher, G, Lee, S.M, Sirimuangmoon, C, Schaefer, S, Langstaff, S, Minor, B, Guinard, J.‐X
Published in Journal of food science (01.09.2014)
Published in Journal of food science (01.09.2014)
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