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

Published 2014 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Effects of NaCl substitution on the sensory properties of sausages: Temporal aspects
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 98, Issue 2, Pages 164-170
Publisher
Elsevier BV
Online
2014-06-02
DOI
10.1016/j.meatsci.2014.05.020

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.