Salt in food processing; usage and reduction: a review

Implications of Salt and Sodium Reduction on Microbial Food Safety

(2010) Peter J. Taormina   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Influence of low-sodium mixtures of salts on the post-salting stage of dry-cured ham process

(2010) M. Aliño et al.   JOURNAL OF FOOD ENGINEERING

Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium

(2010) Marta Aliño et al.   MEAT SCIENCE

Compelling Evidence for Public Health Action to Reduce Salt Intake

(2010) Lawrence J. Appel et al.   NEW ENGLAND JOURNAL OF MEDICINE

Effect of sodium, potassium, calcium and magnesium chloride salts on porcine muscle proteases

(2009) Mónica Armenteros et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures

(2009) J. Bautista-Gallego et al.   FOOD MICROBIOLOGY

Effect of NaCl, Myoglobin, Fe(II), and Fe(III) on Lipid Oxidation of Raw and Cooked Chicken Breast and Beef Loin

(2009) Byungrok Min et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of sodium replacement on physicochemical properties of dry-cured loin

(2009) M. Aliño et al.   MEAT SCIENCE

Microbial transglutaminase for cold-set binding of unsalted/salted pork models and restructured dry ham

(2009) M.D. Romero de Ávila et al.   MEAT SCIENCE

Purification and characterization of aminopeptidase B from goat brain

(2009) Pushpa Bogra et al.   PROCESS BIOCHEMISTRY

Effect of high pressure on moisture and NaCl diffusion into turkey breast

(2007) M.F. Villacís et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The genetic relationship between enzymatic activity of cathepsin B and firmness of dry-cured hams

(2007) E. Sturaro et al.   MEAT SCIENCE

Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts

(2007) E. Blesa et al.   MEAT SCIENCE

Study of salting and post-salting stages of fresh and thawed Iberian hams

(2007) Raúl Grau et al.   MEAT SCIENCE

The impact of lactic acid concentration and sodium chloride on pH, water-holding capacity, and cooked color of injection-enhanced dark-cutting beef

(2007) J.T. Sawyer et al.   MEAT SCIENCE