Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl-Reference-Cited by-同舟云学术

Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl

Published:2014-01 Issue:1 Volume:96 Page:509-513
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

dos Santos Bibiana Alves,Campagnol Paulo Cezar Bastianello,Morgano Marcelo Antônio,Pollonio Marise Aparecida Rodrigues

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

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3. Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl;Armenteros;Food Chemistry,2009

4. Pasterna and beef bouillon. The effect of substituting KCl and K-lactate for sodium chloride;Askar;Fleischwirtschaft,1994

5. Texture;Barbut,2008

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