Partial replacement of sodium in meat and fish products by using magnesium salts. A review
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Soil Science
Link
http://link.springer.com/content/pdf/10.1007/s11104-012-1461-7.pdf
Reference70 articles.
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3. Aliño M, Grau R, Toldrá F, Blesa E, Pagán MJ, Barat JM (2009b) Influence of sodium replacement on physicochemical properties of dry-cured loin. Meat Sci 83:423–430
4. 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
5. Aliño M, Grau R, Toldrá F, Blesa E, Pagán MJ, Barat JM (2010b) Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium. Meat Sci 85:580–588
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