Salt in food processing; usage and reduction: a review
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02492.x/fullpdf
Reference99 articles.
1. Influence of sodium replacement on physicochemical properties of dry-cured loin;Aliño;Meat Science,2009
2. Influence of low-sodium mixtures of salts on the post-salting stage of dry-cured ham process;Aliño;Journal of Food Engineering,2010a
3. Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium;Aliño;Meat Science,2010b
4. Salted cod manufacturing: influence of salting procedure on process yield and product characteristics;Andrés;Journal of Food Engineering,2005
5. Compelling Evidence for Public Health Action to Reduce Salt Intake;Appel;The New England Journal of Medicine,2010
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