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1 Ergebnisse
1
Use of spherical salt for reducing sodium content with no c..:
Soteras, Trinidad
;
Cunzolo, Sebastián Abel
;
Carduza, Fernando Jose
.
http://hdl.handle.net/20.500.12123/7152. , 2019
Link:
https://hdl.handle.net/20.500.12123/7152
RT Journal T1
Use of spherical salt for reducing sodium content with no change in salty perception in the development of a lamb meat burger with high-rated technological and sensory properties
UL https://suche.suub.uni-bremen.de/peid=base-ftargentinainta:oai:localhost:20.500.12123_7152&Exemplar=1&LAN=DE A1 Soteras, Trinidad A1 Cunzolo, Sebastián Abel A1 Carduza, Fernando Jose A1 Grigioni, Gabriela Maria YR 2019 K1 Salts K1 Sodium K1 Taste (sensation) K1 Lamb Meat K1 Organoleptic Analysis K1 Sales K1 Sodio K1 Gusto (sentido) K1 Carne de Cordero K1 Análisis Organoléptico K1 Spherical Salt K1 Sodium Reduction K1 Salty Taste K1 Lamb Burger K1 Sal Esférica K1 Reducción de Sodio K1 Sabor Salado K1 Hamburguesa de Cordero JF http://hdl.handle.net/20.500.12123/7152 LK http://dx.doi.org/https://hdl.handle.net/20.500.12123/7152 DO https://hdl.handle.net/20.500.12123/7152 SF ELIB - SuUB Bremen
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