Green technologies as a strategy to reduce NaCl and...

Current Opinion in Food Science 2021 / 08 Vol. 40

Green technologies as a strategy to reduce NaCl and phosphate in meat products: an overview

Pinton, Mariana Basso, dos Santos, Bibiana Alves, Lorenzo, José Manuel, Cichoski, Alexandre José, Boeira, Caroline Pagnossim, Campagnol, Paulo Cezar Bastianello
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Volume:
40
Journal:
Current Opinion in Food Science
DOI:
10.1016/j.cofs.2020.03.011
Date:
August, 2021
File:
PDF, 1.71 MB
2021
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