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Design of a sodium-reduced preservative mixture for use in standard frankfurter sausages
High sodium intake increases blood pressure, as well as the risks of heart disease and stroke. The objective of this research was to design a reduced sodium mixture for use in standard frankfurter sausages. A simplex experimental design with four salts was performed using sodium chloride (NaCl), sod...
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| Publicado no: | Dyna |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidad Nacional de Colombia
2019
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| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=49662418002 |
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