Effect of sodium replacement on the quality characteristics of pastırma (a dry-cured meat product)
This study aims to investigate the effect of sodium replacement on the quality characteristics of pastırma. For this purpose, pastırma production with four different salt mixtures (I. 100 % NaCl; II. 50 % NaCl + 50 % KCl; III. 40 % NaCl + 40 % KCl + 20 % CaCl2; IV. 30 % NaCl + 40 % KCl + 20 % CaCl2...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Tsinghua University Press
2023-01-01
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| Serie: | Food Science and Human Wellness |
| Soggetti: | |
| Accesso online: | http://www.sciencedirect.com/science/article/pii/S2213453022001148 |
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