Reduction of NaCl in cooked ham by modification of the cooking process and addition of seaweed extract ( Palmaria palmata )

Published 2016 View Full Article

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Title
Reduction of NaCl in cooked ham by modification of the cooking process and addition of seaweed extract ( Palmaria palmata )
Authors
Keywords
Cooked ham, Salt reduction, Cooking process, Seaweed
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 73, Issue -, Pages 700-706
Publisher
Elsevier BV
Online
2016-06-28
DOI
10.1016/j.lwt.2016.06.057

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