salted meat

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1
Substitution effects of NaCl by KCl and CaCl on Lipolysis of Salted Meat.
Nachtigall, Fabiane M;Vidal, Vitor A S;Pyarasani, Radha D;Domínguez, Rubén;Lorenzo, José M;Pollonio,...
2019 Foods (Basel, Switzerland) DOI: E595 277 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-... 205 views

Related Journals

Foods (Basel, Switzerland)
ISSN: 2304-8158 744 views
Meat science
ISSN: 1873-4138 578 views

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Mass spectrometry fatty acids lipid oxidation lipolysis salt substitutes sodium reduction calcium chloride lysine potassium chloride sensory techniques yeast extract