Effect of NaCl replacement on physicochemical and sensory properties of the traditional cured coppa
This study aimed to reduce sodium content in pork coppa without affecting consumer acceptance. NaCl reduction, partial replacement with KCl, and reduction in salting process time were evaluated. Six treatments were performed: Standard - 100% NaCl with a 2-day salting process and a 5-day re-salting...
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| Autors principals: | , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Universidade do Oeste de Santa Catarina
2024-07-01
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| Col·lecció: | Evidência |
| Matèries: | |
| Accés en línia: | https://periodicos.unoesc.edu.br/evidencia/article/view/33247 |
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