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Elsevier, Meat Science, 3(87), p. 239-243

DOI: 10.1016/j.meatsci.2010.10.018

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Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl

Journal article published in 2011 by Paulo Cezar Bastianello Campagnol ORCID, Bibiana Alves dos Santos ORCID, Marcelo Antonio Morgano, Nelcindo Nascimento Terra, Marise Aparecida Rodrigues Pollonio
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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