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Effect of Sodium-Alternative Curing Salts on Physicochemical Properties during Salami Manufacture
To identify the effect of sodium-alternative curing salts on the quality properties of salami through the ripening process, four salami treatments were prepared with different curing salts, T1 (-control, NaCl 1.9%), T2 (+control, NaCl 1.9%+NaNO(2) 0.01%), T3 (KCl 1.9%+NaNO(2) 0.01%), and T4 (MgCl(2)...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7713778/ https://www.ncbi.nlm.nih.gov/pubmed/33305279 http://dx.doi.org/10.5851/kosfa.2020.e65 |