Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review

In recent years, consumer concerns regarding high levels of sodium chloride (NaCl) intake have increased, given the associated risk of cardiovascular disease. This has led food industries to consider lowering the use of sodium in food products. However, it is well known that the addition of NaCl to...

Descripción completa

Detalles Bibliográficos
Autores principales: Kim, Tae-Kyung, Yong, Hae-In, Jung, Samooel, Kim, Hyun-Wook, Choi, Yun-Sang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8145339/
https://www.ncbi.nlm.nih.gov/pubmed/33924794
http://dx.doi.org/10.3390/foods10050957

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8145339/
https://www.ncbi.nlm.nih.gov/pubmed/33924794
http://dx.doi.org/10.3390/foods10050957

Ejemplares similares