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Volumn 96, Issue 1, 2014, Pages 623-632

Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers

Author keywords

Caiman crocodilus yacare; Low salt; Restructured meat; Salt replacers; Sodium reduction

Indexed keywords

CAIMAN CROCODILUS YACARE; CONSUMER ACCEPTANCE; LOW SALTS; MICROBIAL TRANSGLUTAMINASE; PURCHASE INTENTION; REDUCTION STRATEGY; SENSORY ATTRIBUTES; SODIUM REDUCTIONS;

EID: 84883746423     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.08.003     Document Type: Article
Times cited : (63)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.