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    A shiitake mushroom extract as a viable alternative to NaCl for a reduction in sodium in beef burgers: A sensory perspective

    A shiitake mushroom extract as a viable alternative to NaCl for a reduction in sodium in beef burgers: A sensory perspective von Mattar, Thayana Vilela, Gonçalves, Carla Saraiva, Pereira, Rafaela Corrêa, Faria, Michelle Aparecida, de Souza, Vanessa Rios, Carneiro, João de Deus Souza

    Veröffentlicht in British food journal (1966)

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  2. 2
    A shiitake mushroom extract as a viable alternative to NaCl for a reduction in sodium in beef burgers

    A shiitake mushroom extract as a viable alternative to NaCl for a reduction in sodium in beef burgers von Mattar, Thayana Vilela, Gonçalves, Carla Saraiva, Pereira, Rafaela Corrêa, Faria, Michelle Aparecida, de Souza, Vanessa Rios, Carneiro, João de Deus Souza

    Veröffentlicht in British food journal (1966)

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    Artikel

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