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Showing 1 to 1 of 1 for “"Sensory optimization"”.
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Sensory Characteristics and Optimization of a Low-Sodium Salt Formulation and its Food Application
… was used to optimize and characterize the sensory properties of low sodium formulations in a food system using a chicken broth as a model. Those formulations that contain 57-92% NaCl, 0-35.5% KCl, and 7.5% L-Arginine were as acceptable as the control formulation indicating that L-Arginine …