S-Space: Seoul National Universitymetadata only
Potential of dry-aged beef crust hydrolysate as a novel salt replacer in low-sodium sausages
dry-aged beef crust, salt reduction, enzymatic hydrolysate, meat products, sensory evaluation
This document is indexed with metadata only — full text is not available in the archive for this record.
Open the official source ↗
Record · ID 1002090
Retrieved via
Conceptio — every document is proof-bundled with source, license, and retrieval metadata.