The effect of glucosamine and glucosamine caramel on quality and consumer acceptability of regular and reduced salt breakfast sausages

Publication date: Available online 16 September 2020Source: Meat ScienceAuthor(s): O.P. Soladoye, Z. Pietrasik, Y. Hrynets, M. Betti

Source: Meat Science - September 16, 2020 Category: Food Science Source Type: research