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Journal description
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Details for article 7 of 46 found articles
| Title: |
A review of recent progress in reducing NaCl content in meat and fish products using basic amino acids |
| Author: |
Zhang, Yawei Guo, Xiuyun Peng, Zengqi Jamali, Muneer Ahmed |
| Appeared in: |
Trends in food science and technology. [Regular ed.] |
| Paging: | Volume 119 () nr. C pages 215-226 |
| Year: |
2022 |
| Contents: | |
| Publisher: |
Published by Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 7 of 46 found articles
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