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.
Zeitschrift:
Critical Reviews in Food Science and Nutrition

ISSN: 1549-7852,  1040-8398

Datum der Publikation: 2021

Ausgabe: 61

Nummer: 13

Seiten: 2194-2206

Art: Rezension

DOI: 10.1080/10408398.2020.1774495 GOOGLE SCHOLAR
Datenquelle: Scopus