A review of recent progress in reducing NaCl content in meat and fish products using basic amino acids
Yawei Zhang, Xiuyun Guo, Zengqi Peng, Muneer Ahmed Jamali
Topics & Concepts
Amino acidFood scienceTasteFish ProteinsChemistryFish <Actinopterygii>Lipid oxidationBiochemistryBiologyAntioxidantFisheryGeneMeat and Animal Product QualityBiochemical effects in animalsProtein Hydrolysis and Bioactive Peptides