Reducing Sodium in Processed Meats Using Traditionally...

Meat and Muscle Biology 2017 Vol. 1; Iss. 1

Reducing Sodium in Processed Meats Using Traditionally Brewed Soy Sauce and Fermented Flavor Enhancer

Shazer, William H., Jiminez-Maroto, Luis A., Sato, Takuya, Rankin, Scott A., Sindelar, Jeffrey J.
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Volume:
1
Year:
2017
Language:
english
Journal:
Meat and Muscle Biology
DOI:
10.22175/mmb2017.01.0006
File:
PDF, 859 KB
english, 2017
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