Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces–a review

  1. Vidal, V.A.S.
  2. Lorenzo, J.M.
  3. Munekata, P.E.S.
  4. Pollonio, M.A.R.
Revista:
Critical Reviews in Food Science and Nutrition

ISSN: 1549-7852,  1040-8398

Ano de publicación: 2021

Volume: 61

Número: 13

Páxinas: 2194-2206

Tipo: Revisión

DOI: 10.1080/10408398.2020.1774495 GOOGLE SCHOLAR
Fonte de datos: Scopus