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Application of arginine and histidine to improve the technological and sensory properties of low-fat and low-sodium bologna-type sausages produced with high levels of KCl
da Silva, Suelem Lima, Lorenzo, José Manuel, Machado, Juliana Missio, Manfio, Marialene, Cichoski, Alexandre José, Fries, Leadir Lucy Martins, Morgano, Marcelo Antonio, Campagnol, Paulo Cezar BastianeLanguage:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2019.107939
Date:
September, 2019
File:
PDF, 693 KB
english, 2019