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 journalJournal articleResearchpeer-review

Original languageEnglish
JournalEuropean Food Research and Technology
Number of pages11
Publication statusE-pub ahead of print - 25 May 2021

    Research areas

  • Salt reduction, Kokumi, Fermented sausage, Glutamyl peptide, Cheese powder

ID: 271687163