Title of article
The impact of sodium reduction strategies on the sensory and processing characteristics of meat products
Author/Authors
Gaudette، نويسنده , , N.J. and Pietrasik، نويسنده , , Z.، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2014
Pages
1
From page
123
To page
123
Journal title
Meat Science
Serial Year
2014
Journal title
Meat Science
Record number
1491239
Link To Document