Effect of sodium chloride replacement on some characteristics of fermented sausages

Meat Science

Volumn 65, Issue 2, 2003, Pages 833-839

  Gelabert, J ^a   Gou, P ^a   Guerrero, L ^a   Arnau, J ^a  

^a Centre de Tecnologia de la Carn   (Spain)

Author keywords

Fermented sausages; Glycine; KCl; Potassium lactate; Sodium content reduction

Indexed keywords

FERMENTATION; FLAVORS; FOOD PROCESSING; MICROBIOLOGY; REDUCTION; SENSORY PERCEPTION; SODIUM CHLORIDE; TEXTURES;

PATHOGENS;

MEATS;

EID: 0038605884     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00288-7     Document Type: Article

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