Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride-Reference-Cited by-同舟云学术

Physicochemical characteristics and sensory acceptability of ready-to-eat sliced frozen roast beef with partial reduction of sodium chloride

Published:2016-05-20 Issue:2 Volume:36 Page:286-289
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

BIS Camila Vespúcio¹,BARRETTO Tiago Luis²,HENCK Jenifer Mayara Monari¹,MATHIAS Jéssica Carolina¹,OLIVEIRA Luana Sanches³,BARRETTO Andrea Carla da Silva¹

Affiliation:

1. Universidade Estadual Paulista, Brazil

2. Instituto Federal de Educação, Ciência e Tecnologia de São Paulo, Brazil

3. Minerva Fine Foods, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v36n2/0101-2061-cta-1678-457X0056.pdf

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4. Aplicação de transglutaminase microbiana em produtos cárneos processados com teor reduzido de sódio: Revisão bibliográfica;Bonfim R. C.;Ciência Rural,2015

5. Aprova o Regulamento Técnico sobre padrões microbiológicos para alimentos (Resolução RDC nº 12, de 02 de janeiro de 2001);Diário Oficial [da] República Federativa do Brasil,2001

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3. Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham;Meat Science;2020-07

4. Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction;Meat Science;2018-11