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The application of response surface methodology for development of sensory acceptable, low-salt, shelf-stable frankfurters using high-pressure processing and a mix of organic acids

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Comparative study on the acceptability and consumer appeal of commercial products and research-optimised low-salt frankfurters and cooked ham manufactured using high-pressure processing and organic acids

Impact of salted duck egg albumen powder on proteolysis and gelling properties of sardine surimi.

Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham

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Sensory optimisation of salt-reduced corned beef for different consumer segments.

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Sauces and seasonings

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Investigation on the Intrinsic Potential of Using Potassium Chloride for Partially Replacing NaCl in Kimchi and the Effect of Information on Consumer Acceptance of Sodium-Reduced Kimchi According to Age.

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