ArticleFoods (Basel, Switzerland)2021

The Use of Potassium Chloride and Tapioca Starch to Enhance the Flavour and Texture of Phosphate- and Sodium-Reduced Low Fat Breakfast Sausages Manufactured Using High Pressure-Treated Meat.

Malco C Cruz-Romero et al.PubMed ↗Full text ↗Publisher ↗

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