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Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl

✍ Scribed by Paulo Cezar Bastianello Campagnol; Bibiana Alves dos Santos; Marcelo Antonio Morgano; Nelcindo Nascimento Terra; Marise Aparecida Rodrigues Pollonio

Book ID: 116738163
Publisher: Elsevier Science
Year: 2011
Tongue: English
Weight: 176 KB
Volume: 87
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2010.10.018

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