Substitution Effects of NaCl by KCl and CaCl(2) on Lipolysis of Salted Meat

The objective of this study was to investigate the reduction and partial substitution effects of sodium chloride (NaCl) by potassium chloride (KCl) and calcium chloride (CaCl(2)) on lipolysis and lipid oxidation in salted meat aiming at reducing sodium content. To evaluate the effect of different sa...

Descripción completa

Detalles Bibliográficos
Autores principales: Nachtigall, Fabiane M., Vidal, Vitor A. S., Pyarasani, Radha D., Domínguez, Rubén, Lorenzo, José M., Pollonio, Marise A. R., Santos, Leonardo S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963760/
https://www.ncbi.nlm.nih.gov/pubmed/31756914
http://dx.doi.org/10.3390/foods8120595

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963760/
https://www.ncbi.nlm.nih.gov/pubmed/31756914
http://dx.doi.org/10.3390/foods8120595

Ejemplares similares