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    Effect of Partial Replacement of NaCl with Salty Pig Bone Peptides on the Quality and Flavor of Low-NaCl Sausages

    Effect of Partial Replacement of NaCl with Salty Pig Bone Peptides on the Quality and Flavor of Low-NaCl Sausages by Li ZHAO, Yuxin CAO, Ziwei SONG, Jiaxin LIAN, Yaxin ZHU, Miaoyun LI, Qingyun BAI, Jun CHEN

    Published 2025-01-01
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