Reduction or Replacement of Sodium Chloride in a Tumbled Ham Product
- 1 May 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (3) , 836-837
- https://doi.org/10.1111/j.1365-2621.1986.tb13945.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Effects of Chloride Salts on Physical, Chemical and Sensory Properties of FrankfurtersJournal of Food Science, 1982
- Effects of Complete or Partial Replacement of Sodium Chloride on Processing and Sensory Properties of HamsJournal of Food Science, 1982
- Effects of Chloride Salt, Method of Manufacturing and Frozen Storage on Sensory Properties of Restructured Pork RoastsJournal of Food Science, 1982
- EFFECT OF REDUCTION AND PARTIAL REPLACEMENT OF SODIUM ON BOLOGNA CHARACTERISTICS AND ACCEPTABILITYJournal of Food Science, 1980
- INFLUENCE OF TUMBLING AND ELECTRICAL STIMULATION ON DISTRIBUTION AND CONTENT OF SODIUM NITRITE AND SODIUM CHLORIDE IN BACONJournal of Food Science, 1980
- INFLUENCE OF SHORT TERM TUMBLING, SALT AND PHOSPHATE ON CURED CANNED PORKJournal of Food Science, 1978
- INFLUENCE OF TUMBLING, TUMBLING TIME, TRIM AND SODIUM TRIPOLYPHOSPHATE ON QUALITY AND YIELD OF CURED HAMSJournal of Food Science, 1978