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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Detaylı Bibliyografya
Yayımlandı:Semina: Ciências Agrárias
Asıl Yazarlar: Diogo Seganfredo, Sidnei Rodrigues, Daneysa Lahis Kalschne, Cleonice Mendes Pereira Sarmento, Cristiane Canan
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Universidade Estadual de Londrina 2016
Konular:
Agrociencias
Fresh sausage
Sodium reduction
Sensory acceptance
Sodium substitute
Ordering of preference
Online Erişim:https://www.redalyc.org/articulo.oa?id=445746397014
Etiketler: Etiketle
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