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For: Vidal VA, Santana JB, Paglarini CS, da Silva MA, Freitas MQ, Esmerino EA, Cruz AG, Pollonio MA. Adding lysine and yeast extract improves sensory properties of low sodium salted meat. Meat Sci 2020;159:107911. [DOI: 10.1016/j.meatsci.2019.107911] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Revised: 08/01/2019] [Accepted: 08/07/2019] [Indexed: 11/29/2022]

For:	Vidal VA, Santana JB, Paglarini CS, da Silva MA, Freitas MQ, Esmerino EA, Cruz AG, Pollonio MA. Adding lysine and yeast extract improves sensory properties of low sodium salted meat. Meat Sci 2020;159:107911. [DOI: 10.1016/j.meatsci.2019.107911] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Revised: 08/01/2019] [Accepted: 08/07/2019] [Indexed: 11/29/2022]

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(The first 100,000 artilces are displayed in RCA.)