Nutritional Optimisation Through Reductions of Salt, Fat, Sugar and Nitrite Using Sensory and Consumer-Driven Techniques
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Publisher
Springer International Publishing
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http://link.springer.com/content/pdf/10.1007/978-3-030-23621-2_5
Reference117 articles.
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4. Aliño, M., Grau, R., Toldrá, F., Blesa, E., Pagán, M. J., & Barat, J. M. (2010b). Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium. Meat Science, 85(3), 580–588.
5. Andre’s, S., Zaritzky, N., & Califano, A. (2006). The effect of whey protein concentrates and hydrocolloids on the texture and colour characteristics of chicken sausages. International Journal of Food Science and Technology, 41(8), 954–961.
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