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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...

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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

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