Sodium chloride reduction in fresh sausages using salt encapsulated in carnauba wax-Reference-Cited by-同舟云学术

Sodium chloride reduction in fresh sausages using salt encapsulated in carnauba wax

Published:2021-05 Issue: Volume:175 Page:108462
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Beck Pedro Henrique Barreiros,Matiucci Marcos Antônio,Neto André Alvares Monge,Feihrmann Andresa Carla

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

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3. Effect of ultrasound on the physicochemical and microbiological characteristics of Italian salami;Alves;Food Research International,2018

4. AOAC (2016). Official methods of analysis of AOAC international (20th edition), Association of Official Analytical Chemists, Inc, Washington (D.C.).

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