Reducing the sodium content in meat products: The effect of the formulation in low-sodium ground meat patties-Reference-Cited by-同舟云学术

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Reducing the sodium content in meat products: The effect of the formulation in low-sodium ground meat patties

Published:2005-01 Issue:1 Volume:69 Page:53-60
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Ruusunen Marita,Vainionpää Jukka,Lyly Marika,Lähteenmäki Liisa,Niemistö Markku,Ahvenainen Raija,Puolanne Eero

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Low fat level effects on sensory, shear, cooking, and chemical properties of ground beef patties;Berry;Journal of Food Science,1992

2. Effects of fat level and cooking method on sensory and textural properties of ground beef patties;Berry;Journal of Food Science,1984

3. Effects of fat level and source on the chemical, sensory, and cooking properties of ground beef patties;Cross;Journal of Food Science,1980

4. Salt and hypertension;Dahl;American Journal of Clinical Nutrition,1972

5. Development of low-fat ground beef;Egbert;Food Technology,1991

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