Salt reduction strategies in processed meat products – A review-Reference-Cited by-同舟云学术

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Salt reduction strategies in processed meat products – A review

Published:2017-01 Issue: Volume:59 Page:70-78
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Inguglia Elena S.,Zhang Zhihang,Tiwari Brijesh K.,Kerry Joseph P.,Burgess Catherine M.

Funder

Enterprise Ireland Commercialisation Fund Programme

European Union through the European Regional Development Fund

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference84 articles.

1. Effect of lower sodium intake on health: Systematic review and meta-analyses;Aburto;BMJ,2013

2. Power ultrasound in meat processing;Alarcon-Rojo;Meat Science,2015

3. Applications of ultrasound in analysis, processing and quality control of food: A review;Awad;Food Research International,2012

4. Power ultrasound treatment of Listeria monocytogenes in apple cider;Baumann;Journal of Food Protection,2005

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

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