Effects of salt purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties

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Title
Effects of salt purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties
Authors
Keywords
Lipid oxidation, Pork, Salt, Sensory, Sodium chloride
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 65, Issue -, Pages 890-896
Publisher
Elsevier BV
Online
2015-09-07
DOI
10.1016/j.lwt.2015.08.067

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