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Journal description
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Details for article 15 of 28 found articles
| Title: |
Influence of sodium chloride reduction and replacement with potassium chloride based salts on the sensory and physico-chemical characteristics of pork sausage patties |
| Author: |
Stanley, Regan E. Bower, Chad G. Sullivan, Gary A. |
| Appeared in: |
Meat science |
| Paging: | Volume 133 (2017) nr. C pages 7 p. |
| Year: |
2017 |
| Contents: | |
| Publisher: |
The Authors |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 15 of 28 found articles
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