Reduced‐sodium Vienna sausage: Selected quality characteristics, optimized salt mixture, and commercial scale‐up production-Reference-Cited by-同舟云学术

Reduced‐sodium Vienna sausage: Selected quality characteristics, optimized salt mixture, and commercial scale‐up production

Published:2021-08-06 Issue:9 Volume:86 Page:3939-3950
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Sriwattana Sujinda¹²^ORCID,Chokumnoyporn Napapan³,Prinyawiwatkul Witoon⁴^ORCID

Affiliation:

1. Faculty of Agro‐Industry Chiang Mai University Chiang Mai Thailand

2. Research Center of Producing and Development of Products and Innovations for Animal Health and Production Chiang Mai University Chiang Mai Thailand

3. Food and Nutrition Division, Faculty of Science Chandrakasem Rajabhat University Bangkok Thailand

4. School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge Louisiana USA

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15875

Reference47 articles.

1. The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami

2. Development in sausage production and practices‐A review;Abdolghafour B.;Journal of Meat Science and Technology,2014

3. Salt in food processing; usage and reduction: a review

4. Digital image analyses as an alternative tool for chicken quality assessment

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