Effects of NaCl substitution on the sensory properties of sausages: Temporal aspects

Publication details

Journal : Meat Science , vol. 98 , p. 164–170 , 2014

Publisher : Elsevier

International Standard Numbers :
Printed : 0309-1740
Electronic : 1873-4138

Publication type : Academic article

Contributors : Paulsen, Morten Thyregod; Nys, Alexia; Kvarberg, Randi; Hersleth, Margrethe

Issue : 2

Links :
DOI : doi.org/10.1016/j.meatsci.2014...