Sensory and physicochemical characteristics of low sodium salami
ABSTRACT The aim of the present study was to develop low sodium salami prepared with pork, low-fat beef and a small quantity of pork back fat (150 g kg−1). Sodium chloride (NaCl) was replaced by potassium chloride (KCl) and calcium chloride (CaCl2), and salamis were tasted to obtain low-salt salami...
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| Hauptverfasser: | , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Universidade de São Paulo
2016-08-01
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| Schriftenreihe: | Scientia Agricola |
| Schlagworte: | |
| Online-Zugang: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162016000400347&lng=en&tlng=en |
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