Cruz-Romero, M.C.; O’Flynn, C.C.; Troy, D.; Mullen, A.M.; Kerry, J.P.
The Use of Potassium Chloride and Tapioca Starch to Enhance the Flavour and Texture of Phosphate- and Sodium-Reduced Low Fat Breakfast Sausages Manufactured Using High Pressure-Treated Meat. Foods 2022, 11, 17.
https://doi.org/10.3390/foods11010017
AMA Style
Cruz-Romero MC, O’Flynn CC, Troy D, Mullen AM, Kerry JP.
The Use of Potassium Chloride and Tapioca Starch to Enhance the Flavour and Texture of Phosphate- and Sodium-Reduced Low Fat Breakfast Sausages Manufactured Using High Pressure-Treated Meat. Foods. 2022; 11(1):17.
https://doi.org/10.3390/foods11010017
Chicago/Turabian Style
Cruz-Romero, Malco C., Claire C. O’Flynn, Declan Troy, Anne M. Mullen, and Joe P. Kerry.
2022. "The Use of Potassium Chloride and Tapioca Starch to Enhance the Flavour and Texture of Phosphate- and Sodium-Reduced Low Fat Breakfast Sausages Manufactured Using High Pressure-Treated Meat" Foods 11, no. 1: 17.
https://doi.org/10.3390/foods11010017
APA Style
Cruz-Romero, M. C., O’Flynn, C. C., Troy, D., Mullen, A. M., & Kerry, J. P.
(2022). The Use of Potassium Chloride and Tapioca Starch to Enhance the Flavour and Texture of Phosphate- and Sodium-Reduced Low Fat Breakfast Sausages Manufactured Using High Pressure-Treated Meat. Foods, 11(1), 17.
https://doi.org/10.3390/foods11010017
