Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment

Research output: Contribution to journalJournal articlepeer-review

  • Alberto Blak Grossi
  • Jakob Søltoft-Jensen
  • Jes Christian Knudsen
  • Mette Christensen
  • Orlien, Vibeke
Original languageEnglish
JournalMeat Science
Volume92
Issue number4
Pages (from-to)481-489
Number of pages9
ISSN0309-1740
DOIs
Publication statusPublished - 2012

ID: 40376357