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The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami

✍ Scribed by Aaslyng, Margit Dall; Vestergaard, Christian; Koch, Anette Granly

Book ID: 122279978
Publisher: Elsevier Science
Year: 2014
Tongue: English
Weight: 538 KB
Volume: 96
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2013.06.004

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