Influence of sodium replacement on physicochemical properties of dry-cured loin

Meat Science

Volumn 83, Issue 3, 2009, Pages 423-430

  Alino M ^a   Grau, R ^a   Toldra F ^b   Blesa, E ^a   Pagan M J ^a   Barat, J M ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Dry cured loin; Potassium chloride; Sodium replacement

Indexed keywords

EID: 69549118435     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.06.022     Document Type: Article

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