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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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| Izdano u: | Foods |
|---|---|
| Glavni autori: | , , , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
MDPI
2019
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| Teme: | |
| Online pristup: | 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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