Desorption isotherms of salted minced pork using K-lactate as a substitute for NaCl

Meat Science

Volumn 83, Issue 4, 2009, Pages 642-646

  Munoz I ^a   Arnau, J ^a   Costa Corredor, A ^a   Gou, P ^a  

^a IRTA   (Spain)

Author keywords

Desorption isotherms; Potassium lactate; Raw dry meat products; Reduced salt meat products; Ross equation

Indexed keywords

EID: 70249113319     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.07.014     Document Type: Article

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