Biochemical and sensory properties of dry-cured loins as affected by partial replacement of sodium by potassium, calcium, and magnesium

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 20, 2009, Pages 9699-9705

  Armenteros, Mónica ^a   Aristoy, María Concepción ^a   Barat, José Manuel ^b   Toldrá, Fidel ^a  

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

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Calcium chloride; Dry cured loin; Low salt; Low sodium; Magnesium chloride; Potassium chloride

Indexed keywords

FOOD PRESERVATIVE; INORGANIC SALT;

ANIMAL; ARTICLE; CHEMISTRY; EVALUATION; FOOD PRESERVATION; HUMAN; MEAT; METHODOLOGY; SWINE; TASTE; ANALYSIS; EVALUATION STUDY; PROCEDURES;

ANIMALS; FOOD PRESERVATION; FOOD PRESERVATIVES; HUMANS; MEAT PRODUCTS; SALTS; SWINE; TASTE;

EID: 70350316490     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf901768z     Document Type: Article

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