Reducing the sodium content in meat products: The effect of the formulation in low-sodium ground meat patties
- Marita Ruusunen*
- , Jukka Vainionpää
- , Marika Lyly
- , Liisa Lähteenmäki
- , Markku Niemistö
- , Raija Ahvenainen
- , Eero Puolanne
*Corresponding author for this work
- University of Helsinki
- Meat Research Centre
Research output: Contribution to journal › Article › Scientific › peer-review
127
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(Scopus)