Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review

Salt is widely employed in different foods, especially in meat products, due to its very diverse and extended functionality. However, the high intake of sodium chloride in human diet has been under consideration for the last years, because it is related to serious health problems. The meat-processin...

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Detalles Bibliográficos
Autores principales: Barcenilla, Coral, Álvarez-Ordóñez, Avelino, López, Mercedes, Alvseike, Ole, Prieto, Miguel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9367943/
https://www.ncbi.nlm.nih.gov/pubmed/35954097
http://dx.doi.org/10.3390/foods11152331

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9367943/
https://www.ncbi.nlm.nih.gov/pubmed/35954097
http://dx.doi.org/10.3390/foods11152331

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