Development of an Iberian Chorizo Salted With a Combination of Mineral Salts (Seawater Substitute) and Better Nutritional Profile

The present study evaluated the effect of salt reduction using a seawater substitutes, at the nutritional and mineral composition, its physicochemical, biochemical, microbiological, and sensory characteristics of Iberian chorizo, compared with one elaborated with low salt content (KCl) and another w...

Descripción completa

Detalles Bibliográficos
Autores principales: Tejada, Luis, Buendía-Moreno, Laura, Álvarez, Elisa, Palma, Agustín, Salazar, Eva, Muñoz, Beatriz, Abellán, Adela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7982819/
https://www.ncbi.nlm.nih.gov/pubmed/33763445
http://dx.doi.org/10.3389/fnut.2021.642726

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7982819/
https://www.ncbi.nlm.nih.gov/pubmed/33763445
http://dx.doi.org/10.3389/fnut.2021.642726

Ejemplares similares