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Food Research International (Ottawa, Ont.)|May 22, 2019
Reducing the sodium content without modifying the quality of beef burgers by adding micronized saltJuan D Rios-Mera, Erick Saldaña, Melina L M Cruzado-Bravo, et al.Food Chemistry|April 15, 2017
Sensory and chemical drivers of wine minerality aroma: An application to Chablis winesHeber Rodrigues, María-Pilar Sáenz-Navajas, Ernesto Franco-Luesma, et al.Meat Science|November 10, 2019
Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgersJuan D Rios-Mera, Erick Saldaña, Melina L M Cruzado-Bravo, et al.Frontiers in Microbiology|October 31, 2018
Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+ProjectYves Waché, Thuy-Le Do, Thi-Bao-Hoa Do, et al.Pageof 5