Usefulness of calcium lactate, citrate and gluconate for calcium enrichment of dry fermented sausages-Reference-Cited by-同舟云学术

Usefulness of calcium lactate, citrate and gluconate for calcium enrichment of dry fermented sausages

Published:2009-08 Issue:4 Volume:82 Page:478-480
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Selgas M.D.,Salazar P.,García M.L.

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

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2. Design of a new cooked meat sausage enriched with calcium;Cáceres;Meat Science,2006

3. Fermented pork sausage fortified with commercial or hen eggshell calcium lactate;Daengprok;Meat Science,2002

4. European Parliament (2006). Regulation No. 1924/2006 of the European Parliament and of the Council of 20 December 2006. Official Journal of the European Union. L 404/9. 31 December 2006.

5. European Parliament (2008). Directive 2008/100/EC of the European Parliament. Official Journal of the European Union. L 285/9-12, 29 October 2008.

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