Impact of sodium chloride replacement by salt substitutes...

Journal of Food Engineering 2015 / 04 Vol. 151

Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages

dos Santos, Bibiana A., Campagnol, Paulo C.B., Cavalcanti, Rodrigo N., Pacheco, Maria T.B., Netto, Flávia M., Motta, Eliana M.P., Celeguini, Renata M.S., Wagner, Roger, Pollonio, Marise A.R.
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Volume:
151
Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2014.11.015
Date:
April, 2015
File:
PDF, 637 KB
english, 2015
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