Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl.
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| Description | scientific article published on 17 August 2013 |
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author: Marcelo Antônio Morgano Marise Aparecida Rodrigues Pollonio Bibiana Alves Dos Santos Paulo Cezar Bastianello Campagnol |
| Publication date | August 17, 2013 |
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