Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais)

Concerned about the trend to reduce salt consumption, the meat industry has been increasing the strategies to produce and commercialize products where the reduction or even the replacement of NaCl is an important goal. The aim of this study was to test the effect of partial NaCl replacement by KCl a...

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Detalles Bibliográficos
Autores principales: Teixeira, Alfredo, Domínguez, Rubén, Ferreira, Iasmin, Pereira, Etelvina, Estevinho, Leticia, Rodrigues, Sandra, Lorenzo, José M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8146096/
https://www.ncbi.nlm.nih.gov/pubmed/33924907
http://dx.doi.org/10.3390/foods10050961

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8146096/
https://www.ncbi.nlm.nih.gov/pubmed/33924907
http://dx.doi.org/10.3390/foods10050961

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