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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Bibliografische gegevens
Gepubliceerd in:Foods
Hoofdauteurs: Nachtigall, Fabiane M., Vidal, Vitor A. S., Pyarasani, Radha D., Domínguez, Rubén, Lorenzo, José M., Pollonio, Marise A. R., Santos, Leonardo S.
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: MDPI 2019
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Article
Online toegang: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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