Work

The impact of sodium reduction strategies on the sensory and processing characteristics of meat products

Year: 2013

Type: article

Source: Meat Science

DOI: 10.1016/j.meatsci.2013.05.057

Authors: N.J. Gaudette, Z. Pietrasik

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2091738947

FWCI: 0.505

Cites:

Cited by: 3

Related to: 10