ALTERNATIVE METHODS OF TECHNOLOGICAL PROCESSING TO REDUCE SALT IN MEAT PRODUCTS
The world trends in table salt reduction in meat products contemplate the use of different methods for preservation of taste and consistency in finished products as well as shelf life prolongation. There are several approaches to a sodium chloride reduction in meat products. The paper presents a revie...
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| Auteurs principaux: | , |
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
The V.M. Gorbatov All-Russian Meat Research Institute
2017-04-01
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| Collection: | Теория и практика переработки мяса |
| Sujets: | |
| Accès en ligne: | https://www.meatjournal.ru/jour/article/view/47 |
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