Reducing Sodium in Processed Meats Using Traditionally Brewed Soy Sauce and Fermented Flavor Enhancer
As interest continues in sodium reduction technologies, there is a need to understand the changes in physiochemical and sensory characteristics of reduced sodium food products. Previous research has shown that traditionally brewed soy sauce (SS) and fermented flavor enhancer (NFE) offer efficacy as...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2017-08-01
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| Series: | Meat and Muscle Biology |
| Online Access: | https://dl.sciencesocieties.org/publications/mmb/articles/1/1/122 |