Kinetics studies during NaCl and KCl pork meat brining
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference39 articles.
1. Influence of sodium replacement on pork loin salting kinetic;Aliño;Journal of Food Engineering,2009
2. Influence of sodium replacement on physicochemical properties of dry-cured loin;Aliño;Meat Science,2009
3. Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride;Aliño;Meat Science,2010
4. Influence of brine concentration on swelling pressure of pork meat throughout salting;Aliño;Meat Science,2010
5. Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl;Armenteros;Food Chemistry,2009
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