Influence of the addition of KCl and CaCl2 blends on the physicochemical parameters of salted meat products throughout the processing steps
Author:
Affiliation:
1. Universidade Estadual de Campinas, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v40n3/0101-2061-cta-fst14919.pdf
Reference29 articles.
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3. Prediction of technological quality (cooking loss and Napole Yield) of pork based on fresh meat characteristics;Bertram H. C.;Meat Science,2003
4. Sodium intake and all-cause mortality over 20 years in the trials of hypertension prevention;Cook N. R.;Journal of the American College of Cardiology,2016
5. The effect of increased salt intake on blood pressure of chimpanzees;Denton D.;Nature Medicine,1995
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