Partial replacement of sodium in meat and fish products by using magnesium salts. A review

Plant and Soil

Volumn 368, Issue 1-2, 2013, Pages 179-188

  Barat, J M ^a   Perez Esteve E ^a   Aristoy, M C ^b   Toldra F ^b  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

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

Author keywords

Animal origin foods; Dry cured ham; Fish products; Low salt; Magnesium; Sodium replacement

Indexed keywords

ENZYME ACTIVITY; FISH; LITERATURE REVIEW; MAGNESIUM; MEAT; MUSCLE; PHYSICOCHEMICAL PROPERTY; PUBLIC HEALTH; SALT; SODIUM; SOLUBILIZATION;

ANIMALIA;

EID: 84879164408     PISSN: 0032079X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11104-012-1461-7     Document Type: Review

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