The chemical, microbial, sensory and technological effects of intermediate salt levels as a sodium reduction strategy in fresh pork sausages: Sodium reduction in fresh pork sausages

The chemical, microbial, sensory and technological effects of intermediate salt levels as a sodium reduction strategy in fresh pork sausages: Sodium reduction in fresh pork sausages

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Veröffentlicht in:Journal of the science of food and agriculture 2016-09, Vol.96 (12), p.4048-4055
Hauptverfasser: Cluff, MacDonald, Steyn, Hannes, Charimba, George, Bothma, Carina, Hugo, Celia J, Hugo, Arno
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creator Cluff, MacDonald
Steyn, Hannes
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title The chemical, microbial, sensory and technological effects of intermediate salt levels as a sodium reduction strategy in fresh pork sausages: Sodium reduction in fresh pork sausages
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