Potential of dry-aged beef crust hydrolysate as a novel salt replacer in low-sodium sausages.

Lee S, Lee D, Jo C

DOI: 10.1016/j.foodchem.2026.150673
Published: 2026 Aug 3
Container: Food chemistry
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2026.150673,
  title = {Potential of dry-aged beef crust hydrolysate as a novel salt replacer in low-sodium sausages.},
  author = {Lee S and Lee D and Jo C},
  year = {2026},
  journal = {Food chemistry},
  doi = {10.1016/j.foodchem.2026.150673},
  url = {https://doi.org/10.1016/j.foodchem.2026.150673}
}

RIS

TY  - JOUR
TI  - Potential of dry-aged beef crust hydrolysate as a novel salt replacer in low-sodium sausages.
AU  - Lee S
AU  - Lee D
AU  - Jo C
PY  - 2026
JO  - Food chemistry
DO  - 10.1016/j.foodchem.2026.150673
UR  - https://doi.org/10.1016/j.foodchem.2026.150673
ER  -

APA

S, L., D, L., & C, J. (2026). Potential of dry-aged beef crust hydrolysate as a novel salt replacer in low-sodium sausages.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.150673

Source records

pubmed · retrieved 2026-09-26T15:28:05.463Z