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Tollip or Not Tollip: What Are the Evolving Questions behind It?

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Authors: Denis Prudêncio Luiz, Célio Dias Santos Júnior, Ana Maria Bonetti, Malcon Antônio Manfredi Brandeburgo

Journal: PLoS ONE

Published: 14 May 2014 · Vol. 9, Issue 5, e97219

Licence: CC BY

Article: Tollip or Not Tollip: What Are the Evolving Questions behind It?

←Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride

Effects of NaCl Concentration and Potassium Chloride Substitutions on the Thermal Properties and Lipid Oxidation of Dry‐Cured Pork→

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