Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | European Food Research and Technology |
Volume | 247 |
Issue number | 8 |
Pages (from-to) | 2027-2037 |
Number of pages | 11 |
ISSN | 1438-2377 |
DOIs | |
Publication status | Published - 2021 |
- Salt reduction, Kokumi, Fermented sausage, Glutamyl peptide, Cheese powder
Research areas
ID: 271687163