S-Space: Seoul National University
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Potential of dry-aged beef crust hydrolysate as a novel salt replacer in low-sodium sausages
NaCl is essential for human physiology, but excessive intake is linked to various health problems, including hypertension and cardiovascular disease. Thus, reducing NaCl in processed meats is increasingly demanded; however, NaCl is critical for key quality attributes (e.g., water-holding capacity an
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