Vacuum-aided production of low sodium ready-to-eat charque
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03729-2.pdf
Reference34 articles.
1. Albarracín W, Sánchez IC, Grau R, Barat JM (2011) Salt in food processing, usage and reduction: a review. Int J Food Sci Technol 46:1329–1336
2. Aliño M, Grau R, Toldrá F, Blesa E, Pagán MJ, Barat JM (2009) Influence of sodium replacement on physicochemical properties of dry-cured loin. Meat Sci 83:423–430
3. Aliño M, Grau R, Toldrá F, Barat JM (2010a) Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride. Meat Sci 86:331–336
4. Aliño M, Grau R, Fuentes A, Barat JM (2010b) Influence of low-sodium mixtures of salts on the post-salting stage of dry-cured ham process. J Food Eng 99:198–205
5. Aliño M, Fuentes A, Fernández-Segovia I, Barat JM (2011) Development of a low-sodium ready-to-eat desalted cod. J Food Eng 107:304–310
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