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 306 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-... 216 views
3
3D Printing of Metallic Microstructured Mould Using Selective Laser Melting for Injection Moulding of Plastic Microfluidic Devices.
Zhang, Nan;Liu, Jinghang;Zhang, Honggang;Kent, Nigel J;Diamond, Dermot;D Gilchrist, Michael;
2019 micromachines DOI: E595 389 views

Related Journals

Foods (Basel, Switzerland)
ISSN: 2304-8158 1,000 views
Meat science
ISSN: 1873-4138 784 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 3d printing injection moulding micro features selective laser melting (slm)