Published in
Elsevier, Meat Science, (161), p. 108001, 2020
DOI: 10.1016/j.meatsci.2019.108001
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Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters
Journal article published in 2020 by
Elena Garicano Vilar,
Hao Ouyang,
Maurice G. O'Sullivan,
Joseph P. Kerry,
Ruth M. Hamill 
,
Michael N. O'Grady,
Halimah O. Mohammed,
Kieran N. Kilcawley
,
Michael N. O'Grady,
Halimah O. Mohammed,
Kieran N. Kilcawley
This paper was not found in any repository, but could be made available legally by the author.
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