Salting Potency and Time-Intensity Profile of Microparticulated Sodium Chloride in Shoestring Potatoes-Reference-Cited by-同舟云学术

Salting Potency and Time-Intensity Profile of Microparticulated Sodium Chloride in Shoestring Potatoes

Published:2014-11-24 Issue:1 Volume:30 Page:1-9
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Freire Tassyana Vieira Marques¹,Freire Dieyckson Osvani²,de Souza Vanessa Rios¹,Gonçalves Carla Saraiva¹,Carneiro João de Deus Souza¹,Nunes Cleiton Antônio¹,Pinheiro Ana Carla Marques¹

Affiliation:

1. Department of Food Science; Universidade Federal de Lavras; 37200-000 Lavras MG Brazil

2. Department of Food Science; University of Wisconsin; Madison WI

Funder

FAPEMIG

CNPQ

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12129/fullpdf

Reference41 articles.

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2. Angus , F. Phelps , T. Clegg , S. Narain , C. Den Ridder , C. Kilcast , D. 2005 Salt in processed foods: Collaborative research project

3. Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts;Armenteros;Meat Sci.,2012

4. Determining sequential difference thresholds for sodium chloride reduction;Bobowski;J. Sensory Studies,2012

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