L-lysine and dietary fiber improve the physicochemical properties of sausage without added phosphate and reduced salt levels-Reference-Cited by-同舟云学术

L-lysine and dietary fiber improve the physicochemical properties of sausage without added phosphate and reduced salt levels

Published:2023 Issue: Volume:80 Page:
ISSN:1678-992X
Container-title:Scientia Agricola
language:
Short-container-title:Sci. agric. (Piracicaba, Braz.)

Author:

Alves Junior Carlos Alberto¹^ORCID,Bellucci Elisa Rafaela Bonadio¹^ORCID,Santos João Marcos dos¹^ORCID,Bertuci Marcello Lima¹^ORCID,Barretto Andrea Carla da Silva¹^ORCID

Affiliation:

1. Universidade Estadual Paulista, Brasil

Publisher

FapUNIFESP (SciELO)

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0103-90162023000100902&tlng=en

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