Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference35 articles.
1. Influence of low-sodium mixtures of salts on the post-salting stage of dry-cured ham process;Aliño;Journal of Food Engineering,2010
2. Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium;Aliño;Meat Science,2010
3. Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions;Andrés;Food Chemistry,2004
4. Biochemical and sensory properties of dry-cured loin as affected by partial replacement of sodium by potassium, calcium, and magnesium;Armenteros;Journal of Agricultural and Food Chemistry,2009
5. Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl;Armenteros;Food Chemistry,2009
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