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Substitution Effects of NaCl by KCl and CaCl(2) on Lipolysis of Salted Meat

The objective of this study was to investigate the reduction and partial substitution effects of sodium chloride (NaCl) by potassium chloride (KCl) and calcium chloride (CaCl(2)) on lipolysis and lipid oxidation in salted meat aiming at reducing sodium content. To evaluate the effect of different sa...

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Bibliografiske detaljer
Udgivet i:Foods
Main Authors: Nachtigall, Fabiane M., Vidal, Vitor A. S., Pyarasani, Radha D., Domínguez, Rubén, Lorenzo, José M., Pollonio, Marise A. R., Santos, Leonardo S.
Format: Artigo
Sprog:Inglês
Udgivet: MDPI 2019
Fag:
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6963760/
https://ncbi.nlm.nih.gov/pubmed/31756914
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8120595
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