A sequential approach to reduce sodium chloride in freshwater fish burgers considering chemical, texture, and consumer sensory responses

Alicia R.L. Saavedra, Juan D. Rios-Mera, Alexander Imán, Jessy Vásquez, Erick Saldaña, Raúl Siche, Fernando Tello

Research output: Contribution to journal › Article › peer-review

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