Effects of NaCl substitution on the sensory properties of sausages: temporal aspects
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Meat Science |
| Volume | 98 |
| Issue number | 2 |
| Pages (from-to) | 164-170 |
| Number of pages | 7 |
| ISSN | 0309-1740 |
| DOIs | |
| Publication status | Published - 2014 |
ID: 139969330