Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment
Research output: Contribution to journal › Journal article › peer-review
Original language | English |
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Journal | Meat Science |
Volume | 92 |
Issue number | 4 |
Pages (from-to) | 481-489 |
Number of pages | 9 |
ISSN | 0309-1740 |
DOIs | |
Publication status | Published - 2012 |
ID: 40376357