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Sodium reduction strategies through use of meat extenders (white button mushrooms vs. textured soy) in beef patties
Lowering the sodium content in meat products, particularly in beef patties, can be challenging because sodium plays many functional roles in these products. Meat extenders can contribute to lower sodium content by imparting complementary flavors while reducing caloric and sodium content. A systemati...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6392865/ https://www.ncbi.nlm.nih.gov/pubmed/30847129 http://dx.doi.org/10.1002/fsn3.824 |