论文信息 - New alternative to reduce sodium chloride in meat products: Sensory and microbiological evaluation - 字舞流文

New alternative to reduce sodium chloride in meat products: Sensory and microbiological evaluation

R. Raybaudi-Massilia | J. Mosqueda-Melgar | G. Urbina | A. Zambrano-Durán | M. Lara | Y. Rosales‐Oballos | R. Citti de Petricone | N. N. Frágenas | K. Sayago