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Journal description
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Details for article 35 of 73 found articles
| Title: |
High pressure processing improves the sensory quality of sodium-reduced chicken sausage formulated with three anion types of potassium salt |
| Author: |
Zhou, Ying Watkins, Peter Oiseth, Sofia Cochet-Broch, Maeva Sikes, Anita L. Chen, Conggui Buckow, Roman |
| Appeared in: |
Food control |
| Paging: | Volume 126 () nr. C pages p. |
| Year: |
2021 |
| Contents: | |
| Publisher: |
Published by Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 35 of 73 found articles
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