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Partial substitution of sodium chloride in Toscana sausages and the effect on product characteristics
High sodium intake has been linked with problems of hypertension and in Brazil, it still has above that recommended by the World Health Organization. Meat products contribute 20–30% of sodium intake in the diet, indicating the necessity of reducing the amoun...
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| 出版年: | Semina: Ciências Agrárias |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Universidade Estadual de Londrina
2016
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| 主題: | |
| オンライン･アクセス: | https://www.redalyc.org/articulo.oa?id=445746397014 |
| タグ: |
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