Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages

Meat Science - Tập 91 - Trang 334-338 - 2012
Paulo Cezar Bastianello Campagnol1, Bibiana Alves dos Santos1, Nelcindo Nascimento Terra2, Marise Aparecida Rodrigues Pollonio1
1Universidade Estadual de Campinas, CEP 13083-862 Campinas, São Paulo, Brazil
2Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil

Tài liệu tham khảo

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