Guo, Xiuxia <br/><br/>
Effects of l-Lysine on the physiochemical properties and sensory characteristics of salt-reduced reconstructed ham.  [electronic resource] 

 -  Meat science  Aug 2020 
 - 108133 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2020.108133  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Color<br/>Cooking<br/>Food Handling--methods<br/>Humans<br/>Lysine--chemistry<br/>Meat Products--analysis<br/>Myofibrils<br/>Sodium Chloride--analysis<br/>Swine<br/>Water--chemistry