Ładuje się......
Effect of NaCl replacement by other chloride salts on physicochemical parameters, proteolysis and lipolysis of dry-cured foal “cecina”
This study was proposed following the strategy of the meat sector to reduce sodium intake through applying different salting processes instead of the traditional method. Therefore, the influence of two salting treatments (with 50% and 55% of NaCl replacement by other chloride salts) on the chemical,...
Zapisane w:
| Wydane w: | J Food Sci Technol |
|---|---|
| Główni autorzy: | , , , , , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Springer India
2019
|
| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7171028/ https://ncbi.nlm.nih.gov/pubmed/32327773 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04195-6 |
| Etykiety: |
Dodaj etykietę
Nie ma etykietki, Dołącz pierwszą etykiete!
|