Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System

The European diet today generally contains too much sodium (Na(+)). A partial substitution of NaCl by KCl has shown to be a promising method for reducing sodium content. The aim of this work was to investigate the sensorial changes of cooked ham with reduced sodium content. Traditional sensorial eva...

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Detalles Bibliográficos
Autores principales: Greiff, Kirsti, Mathiassen, John Reidar, Misimi, Ekrem, Hersleth, Margrethe, Aursand, Ida G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2015
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4589381/
https://www.ncbi.nlm.nih.gov/pubmed/26422367
http://dx.doi.org/10.1371/journal.pone.0137805

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4589381/
https://www.ncbi.nlm.nih.gov/pubmed/26422367
http://dx.doi.org/10.1371/journal.pone.0137805

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