1. Flavor‐Enhancing Properties of Mushrooms in Meat‐Based Dishes in Which Sodium Has Been Reduced and Meat Has Been Partially Substituted with Mushrooms. Issue 9 (14th August 2014) Authors: Myrdal Miller, A.; Mills, K.; Wong, T.; Drescher, G.; Lee, S.M.; Sirimuangmoon, C.; Schaefer, S.; Langstaff, S.; Minor, B.; Guinard, J.‐X Journal: Journal of food science Issue: Volume 79:Issue 9(2014) Page Start: S1795 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗