Sodium reduction in cooked meat products by using commercial potassium phosphate mixtures
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چکیده
منابع مشابه
Sodium reduction in cooked meat products by using commercial potassium phosphate mixtures
In addition to salt (NaCl), sodium phosphate also increases the sodium content of meat products. Thus, the effects of replacing sodium phosphate with potassium phosphate on sodium content and properties of low-salt cooked bologna-type sausage and cooked ham were studied. Four sausage formulations were prepared. In formulations 1 and 2, the target sodium content was 0.55 g Na/100 g, and in recip...
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ژورنال
عنوان ژورنال: Agricultural and Food Science
سال: 2002
ISSN: 1795-1895,1459-6067
DOI: 10.23986/afsci.5725