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...
Sparad:
| Huvudupphov: | , , , , |
|---|---|
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Utgiven: |
Universidade de São Paulo
2016-08-01
|
| Serie: | Scientia Agricola |
| Ämnen: | |
| Länkar: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162016000400347&lng=en&tlng=en |
| Taggar: |
Inga taggar, Lägg till första taggen!
|