Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters

Published 2019 View Full Article

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Title
Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 161, Issue -, Pages 108001
Publisher
Elsevier BV
Online
2019-11-07
DOI
10.1016/j.meatsci.2019.108001

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