sodium reduction

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1
Understanding the effect of different chloride salts on the water behavior in the salted meat matrix along 180 days of shelf life.
Vidal, Vitor A S;Bernardinelli, Oigres Daniel;Paglarini, Camila S;Sabadini, Edvaldo;Pollonio, Marise...
2019 food research international (ottawa, ont) DOI: S0963-9969(19)30520-... 173 views
2
Adding lysine and yeast extract improves sensory properties of low sodium salted meat.
Vidal, Vitor A S;Santana, Jaqueline B;Paglarini, Camila S;da Silva, Maria A A P;Freitas, Mônica Q;Es...
2020 Meat science DOI: S0309-1740(19)30222-... 204 views

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food research international (ottawa, ont)
ISSN: 1873-7145 1,084 views
Meat science
ISSN: 1873-4138 574 views

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bovine meat chloride salts lf-nmr salt dehydration salted meat calcium chloride lysine potassium chloride sensory techniques yeast extract