Effects of micronized sodium chloride on the sensory profile and consumer acceptance of turkey ham with reduced sodium content

Food Science and Technology

Volumn 34, Issue 1, 2014, Pages 189-194

  Galvão, Maria Teresa Esteves Lopes ^a   Moura, Debora Braga ^b   Barretto, Andrea Carla Silva ^c   Pollonio, Marise Aparecida Rodrigues ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b BRF Brasil Foods SA   (Brazil)

^c University Sao Judas Tadeu   (Brazil)

Author keywords

Acceptability; Check all that apply (CATA); Flash profiling; Salt substitution

Indexed keywords

EID: 84901471733     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612014005000009     Document Type: Article

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