Reducing 50% sodium chloride in healthier jerked beef: An...

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Meat Science 2019 / 2

Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability, technological and sensory properties

Vidal, Vitor A.S., Biachi, João P., Paglarini, Camila S., Pinton, Mariana B., Campagnol, Paulo C.B., Esmerino, Erick A., da Cruz, Adriano G., Morgano, Marcelo A., Pollonio, Marise A.R.
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Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2019.02.005
Date:
February, 2019
File:
PDF, 4.16 MB
english, 2019
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