Reduction of sodium chloride levels in emulsified lamb sausages: The effect of lamb plasma protein on the gel properties, sensory characteristics, and microstructure
Crossref DOI link: https://doi.org/10.1007/s10068-014-0155-8
Published Online: 2014-08-31
Published Print: 2014-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ni, Na
Wang, Zhenyu
Wang, Linchen
He, Fan
Liu, Jinkai
Gao, Yuan
Zhang, Dequan
Text and Data Mining valid from 2014-08-01