Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage-Reference-Cited by-同舟云学术

Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage

Published:2014-01 Issue:1 Volume:96 Page:21-25
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Choi Y.M.,Jung K.C.,Jo H.M.,Nam K.W.,Choe J.H.,Rhee M.S.,Kim B.C.

Funder

iPET (the Korea Institute of Planning and Evaluation for Technology of Food, Agriculture, Forestry, and Fisheries)

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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4. Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl;Campagnol;Meat Science,2011

5. Effects of changes in the production and marketing of cured meats on the risk of botulism;Cerveny;Food Technology,1980

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