Influence of salt on lipid oxidation in meat and seafood products: A review

Author:

Mariutti Lilian R.B.,Bragagnolo Neura

Funder

CNPq

Publisher

Elsevier BV

Subject

Food Science

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4. Texture, lipid oxidation and sensory characteristics of ground pork patties prepared with commercially available salts;Bess;LWT Food Science and Technology,2013

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