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Journal: Foods, 2025
Volume: 14
Number: 3150
3150
Article: The Effect of Salt Reduction on Sensory, Physicochemical, and Microbial Quality in Selected Meat Products
Authors: by Miroslav Jůzl, Josef Kameník, Alena Saláková, Blanka Macharáčková, František Ježek, Markéta Janík Piechowiczová and Jan Slováček
Link: https://www.mdpi.com/2304-8158/14/18/3150

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