Salt (NaCl) reduction in cooked ham by a combined approach of high pressure treatment and the salt replacer KCl

Published 2016 View Full Article

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Title
Salt (NaCl) reduction in cooked ham by a combined approach of high pressure treatment and the salt replacer KCl
Authors
Keywords
Cooked ham, Salt reduction, Phosphates, High pressure processing, HPP, KCl
Journal
Innovative Food Science & Emerging Technologies
Volume 36, Issue -, Pages 294-302
Publisher
Elsevier BV
Online
2016-07-10
DOI
10.1016/j.ifset.2016.07.010

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