<b>Partial replacement of sodium chloride in Italian salami and the influence on the sensory properties and texture
Cured meat products, such as Italian salami, exhibit high levels of sodium from NaCl, added to ensure flavor and texture. Studies indicates a close relationship between the consumption of these products and hypertension and cardiovascular diseases. The objective of this study was to evaluate the eff...
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| Principais autores: | , , |
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| פורמט: | Artigo |
| שפה: | Português |
| יצא לאור: |
Universidade Estadual de Maringá
2015-05-01
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| סדרה: | Acta Scientiarum: Technology |
| נושאים: | |
| גישה מקוונת: | http://186.233.154.254/ojs/index.php/ActaSciTechnol/article/view/24912 |
| תגים: |
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