A carregar...
Publicação
Effect of NaCl replacement by KCl and SubSalt4 on the mineral content of pork meat sausages
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 539.43 KB | Adobe PDF |
Orientador(es)
Resumo(s)
This work aimed to evaluate the effect of NaCl reduction and substitution by KCl and SubSalt4 on the mineral content of pork meat sausages with 4 different salt formulations (Form1: 2% NaCl, Form3: 1.5% NaCl+0.5% KCl, Form4: 1.5% Sub4 salt+0.5% NaCl, Form5: 0.5% Sub4 salt+1.5% NaCl) and two ripening times
Descrição
Palavras-chave
NaCl Sausages Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology
Contexto Educativo
Citação
Teixeira, Alfredo; Ferreira, Iasmin da Silva; Pereira, Etelvina; Domínguez, Rubén; Lorenzo, José M.; Rodrigues, Sandra (2020). Effect of NaCl replacement by KCl and SubSalt4 on the mineral content of pork meat sausages. In Book of Abstracts of the 71st Annual Meeting of the European Federation of Animal Science. Online