Modification of NaCl structure as a sodium reduction strategy in meat products: An overview
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Title
Modification of NaCl structure as a sodium reduction strategy in meat products: An overview
Authors
Keywords
Salt reduction, Micronized salt, Microparticulated salt, Nanosalts, Salt morphologies, Encapsulation
Journal
MEAT SCIENCE
Volume 174, Issue -, Pages 108417
Publisher
Elsevier BV
Online
2020-12-25
DOI
10.1016/j.meatsci.2020.108417
References
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