Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference66 articles.
1. Influence of sodium replacement on pork loin salting kinetic;Aliño;Journal of Food Engineering,2009
2. Characterization of pile salting with sodium replaced mixtures of salts in dry-cured loin manufacturing;Aliño;Journal of Food Engineering,2009
3. Influence of sodium replacement on physicochemical properties of dry-cured loin;Aliño;Meat Science,2009
4. Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl;Armenteros;Food Chemistry,2009
5. Biochemical and sensory properties of dry-cured loins as affected by partial replacement of sodium by potassium, calcium and magnesium;Armenteros;Journal of Agricultural and Food Chemistry,2009
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