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Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties
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Substitution effects of NaCl by KCl and CaCl 2 on Lipolysis of Salted Meat
Nachtigall, Fabiane M, Vidal, Vitor A S, Pyarasani, Radha D, Domínguez, Rubén, Lorenzo, José M, Pollonio, Marise A R, Santos, Leonardo S
Published in Foods (20.11.2019)
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Published in Foods (20.11.2019)
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Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages
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Published in Journal of food engineering (01.04.2015)
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