Open AccessSodium reduction implications in emulsified meat products
Author(s) -
Alfonso Totosaus,
Tecnologico de Estudios Superiores de Ecatepec
Publication year - 2007
Publication title -
nacameh
Language(s) - Uncategorized
Resource type - Journals
ISSN - 2007-0373
DOI - 10.24275/uam/izt/dcbs/nacameh/2007v1n2/totosaus
Subject(s) - reduction (mathematics) , sodium , food science , chemistry , business , mathematics , organic chemistry , geometry