Missing/wrong data? Edit Wikidata item
Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl
scientific article published on 26 October 2010
Author/s
Work details
Publication date:
October 26, 2010
Copyright status
Copyright status information is not available for this work. The copyright status depends on the jurisdiction, the author's date of death and the date the work was created or published.
To learn more about copyright terms in different countries, visit the countries and terms page.