Reducing salt intake from meat products by combined use of lactate and diacetate salts without affecting microbial stability
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2008.01724.x/fullpdf
Reference20 articles.
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2. Reducing salt: a challenge for the meat industry;Desmond;Meat Science,2006
3. Effect of dissolved carbon dioxide and temperature on the growth of Lactobacillus sake in modified atmospheres;Devlieghere;International Journal of Food Microbiology,1998
4. Growth of Listeria monocytogenes in modified atmosphere packed cooked meat products: a predictive model;Devlieghere;Food Microbiology,2001
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