Ultrasound effect on salt reduction in meat products: a review
Author:
Funder
CYTED Ciencia y Tecnología para el Desarrollo
Axencia Galega de Innovación
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference29 articles.
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2. Salt, sodium chloride or sodium? Content and relationship with chemical, instrumental and sensory attributes in cooked meat products;Kameník;Meat Sci,2017
3. Salt intake from processed meat products: benefits, risks and evolving practices;Petit;Compr Rev Food Sci Food Saf,2019
4. Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction;Barretto;Meat Sci,2018
5. Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef;Zou;Ultrason Sonochem,2018
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