Salt reduction strategies in processed meat products – A review

Published 2017 View Full Article

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Title
Salt reduction strategies in processed meat products – A review
Authors
Keywords
Processed meat, Shelf-life, Sodium reduction, Ultrasound technology, Microbiological safety
Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 59, Issue -, Pages 70-78
Publisher
Elsevier BV
Online
2016-12-01
DOI
10.1016/j.tifs.2016.10.016

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