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-Tre...

por Cruz-Romero, Malco C., O’Flynn, Claire C., Troy, Declan, Mullen, Anne M., Kerry, Joe P.
Publicado 2021