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Journal Abstract Search

174 related items for PubMed ID: 33610908

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  • 4. Effect of pork quality and salt replacer KCl on technological and sensorial characteristics of restructured cooked hams.
    Neves MP, de Oliveira Paula MM, Fontes PR, do Nascimento Benevenuto WC, Silva VR, Benevenuto Júnior AA, Ramos EM.
    Food Sci Technol Int; 2020 Dec; 26(8):676-684. PubMed ID: 32366120
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  • 5. Oxidative stability and antioxidant enzyme activities of dry-cured bacons as affected by the partial substitution of NaCl with KCl.
    Wu H, Yan W, Zhuang H, Huang M, Zhao J, Zhang J.
    Food Chem; 2016 Jun 15; 201():237-42. PubMed ID: 26868571
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  • 7. Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage.
    Chen J, Hu Y, Wen R, Liu Q, Chen Q, Kong B.
    Meat Sci; 2019 Oct 15; 156():205-213. PubMed ID: 31202095
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  • 13. Adding lysine and yeast extract improves sensory properties of low sodium salted meat.
    Vidal VAS, Santana JB, Paglarini CS, da Silva MAAP, Freitas MQ, Esmerino EA, Cruz AG, Pollonio MAR.
    Meat Sci; 2020 Jan 15; 159():107911. PubMed ID: 31474317
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  • 16. Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage.
    Wen R, Hu Y, Zhang L, Wang Y, Chen Q, Kong B.
    Meat Sci; 2019 Oct 15; 156():33-43. PubMed ID: 31125945
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  • 17. Effect of partial NaCl substitution with KCl on the texture profile, microstructure, and sensory properties of low-moisture mozzarella cheese.
    Ayyash MM, Sherkat F, Shah NP.
    J Dairy Res; 2013 Feb 15; 80(1):7-13. PubMed ID: 22998741
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