Salt reduction in cured meat products: a review on strategies and mechanisms
Sodium chloride is one of the most widely used additives in meat curing. However, cured meat products contribute to a portion of the total sodium dietary intake. Consumers and researchers’ concern about excessive sodium intake has prompted the food industry to consider ways to reduce salt content of...
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Tsinghua University Press
2025-03-01
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| Colecção: | Food Science and Human Wellness |
| Assuntos: | |
| Acesso em linha: | https://www.sciopen.com/article/10.26599/FSHW.2024.9250056 |
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