SENSORY CHARACTERISTICS OF POTASSIUM LACTATE AND SODIUM CHLORIDE IN A MODEL SYSTEM-Reference-Cited by-同舟云学术

SENSORY CHARACTERISTICS OF POTASSIUM LACTATE AND SODIUM CHLORIDE IN A MODEL SYSTEM

Published:1995-04 Issue:1 Volume:10 Page:73-87
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sensory Studies

Author:

BREWER M. SUSAN,GILLS LEBECCA A.,VEGA JUAN D.

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-459X.1995.tb00005.x/fullpdf

Reference27 articles.

1. Sensory Analysis of the Taste of NaCl

2. Potassium Lactate Effects on Low-Fat Fresh Pork Sausage Chubs During Simulated Retail Distribution

3. R.D. BRAVERI, 1983 . Techniques for sodium reduction and salt substitution in commercial processing . Proc. Res. and Dev. Assoc. for Military Food and Packaging Systems.

4. Sodium Lactate Effects on Shelf-Life, Sensory, and Physical Characteristics of Fresh Pork Sausage

5. SOME EFFECTS OF SODIUM LACTATE ON SHELF-LIFE, SENSORY, AND PHYSICAL CHARACTERISTICS OF VACUUM-PACKAGED BEEF BOLOGNA

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