Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage

AuthID
 P-00S-3DZ
7
Author(s)
Document Type
Article
Year published
2020
Published
in FOODS, ISSN: 2304-8158
Volume: 9, Issue: 5
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85084291883
Wos: WOS:000542281300139
Source Identifiers
ISSN: 2304-8158
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