Reducing salt in processed meat products

Processed Meats: Improving Safety, Nutrition and Quality

Volumn , Issue , 2011, Pages 331-345

  Barat, J M ^a   Toldra F ^b  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

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

Author keywords

Dry cured ham; Dry fermented sausages; Low salt; Low salt processed meats; Low sodium; Meat products

Indexed keywords

EID: 84903242563     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9780857092946.2.331     Document Type: Chapter

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