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Journal Abstract Search

454 related items for PubMed ID: 23896136

  • 1. The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami.
    Aaslyng MD, Vestergaard C, Koch AG.
    Meat Sci; 2014 Jan; 96(1):47-55. PubMed ID: 23896136
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  • 3. Salt content and minimum acceptable levels in whole-muscle cured meat products.
    Delgado-Pando G, Fischer E, Allen P, Kerry JP, O'Sullivan MG, Hamill RM.
    Meat Sci; 2018 May; 139():179-186. PubMed ID: 29428882
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  • 6. Fat and sodium chloride reduction in sausages using kappa-carrageenan and other salts.
    Totosaus A, Alfaro-Rodriguez RH, Pérez-Chabela ML.
    Int J Food Sci Nutr; 2004 Aug; 55(5):371-80. PubMed ID: 15545045
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  • 8. Free-sodium salts mixture and AlgySalt® use as NaCl substitutes in fresh and cooked meat products intended for the hypertensive population.
    Triki M, Khemakhem I, Trigui I, Ben Salah R, Jaballi S, Ruiz-Capillas C, Ayadi MA, Attia H, Besbes S.
    Meat Sci; 2017 Nov; 133():194-203. PubMed ID: 28715706
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  • 9. Salt reduction in slow fermented sausages affects the generation of aroma active compounds.
    Corral S, Salvador A, Flores M.
    Meat Sci; 2013 Mar; 93(3):776-85. PubMed ID: 23261539
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  • 10. Effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (Dama dama) nitrite-free dry-cured sausages.
    Cenci-Goga BT, Rossitto PV, Sechi P, Parmegiani S, Cambiotti V, Cullor JS.
    Meat Sci; 2012 Mar; 90(3):599-606. PubMed ID: 22032919
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