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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > product quality > sensory properties > flavor > saltiness × 48 items, grouped by Geographical Locations (view ungrouped items) Asia (2)    (Click to View) Quality of fish sauce products from recycled by‐products from fish gel and kamaboko processing Journal of food quality (Click to View) Formation of taste and odor compounds during preparation of douchiba, a chinese traditional soy-fermented appetizer Journal of food biochemistry Europe (4)    (Click to View) Influence of salt content and processing time on sensory characteristics of cooked “lacón” Meat science (Click to View) High pressure processing of dry-cured ham: Ultrastructural and molecular changes affecting sodium and water dynamics Innovative food science and emerging technologies (Click to View) Use of starter cultures of dairy origin in the production of Salame nostrano, an Italian dry-cured sausage Meat science (Click to View) Effect of different production typologies on chemical, physical and sensory characteristics of Italian commercial pork Journal of the science of food and agriculture Pacific Ocean Islands (1)    (Click to View) Quality of fish sauce products from recycled by‐products from fish gel and kamaboko processing Journal of food quality South America (1)    (Click to View) Optimum Level of Salt in French-Type Bread. Influence of Income Status, Salt Level in Daily Bread Consumption, and Test Location Journal of food science