Maqola

Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat

Karthikeyan Palanisamy ThangaveluFood Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin 15, IrelandJoseph P. KerrySchool of Food and Nutritional Sciences, University College Cork, Cork, IrelandBrijesh K. TiwariFood Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin 15, IrelandCiara K. McDonnellAgriculture and Food

2019en

Ochiq kirishYashil

Litsenziya: cc-by-nc-nd

Manbada oʻqishhdl.handle.net(yangi oynada ochiladi)

ABI

Annotatsiya

Annotatsiya mavjud emas.

Identifikatorlar

DOI: 10.1016/j.tifs.2019.10.001

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