Sodium reformulation and its impact on oxidative stability and sensory quality of dry-cured rabbit legs-Reference-Cited by-同舟云学术

Sodium reformulation and its impact on oxidative stability and sensory quality of dry-cured rabbit legs

Published:2021-07 Issue: Volume:177 Page:108485
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Pedro Douglas,Lorenzo José Manuel,Saldaña Erick,Heck Rosane Teresinha,Dos Santos Bibiana Alves,Cichoski Alexandre José,Campagnol Paulo Cezar Bastianello

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science

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4. Comparing the antimicrobial effectiveness of NaCl and KCl with a view to salt/sodium replacement;Bidlas;International Journal of Food Microbiology,2008

5. Physico-chemical characterization of “Bone Taint” in Spanish dry-cured hams;Blanco;Journal of Food Protection,1997

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3. The use of salt substitutes to replace sodium chloride in food products: a review;International Journal of Food Science & Technology;2022-09-16