Salt reduction strategies in processed meat products – A review

Trends in Food Science & Technology - Tập 59 - Trang 70-78 - 2017
Elena S. Inguglia1,2, Zhihang Zhang1, Brijesh K. Tiwari1, Joseph P. Kerry2, Catherine M. Burgess3
1Food Biosciences, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
2Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
3Food Safety, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland

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Trends in Food Science & Technology

Tập 59

70-78

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