Effects of Complete or Partial Replacement of Sodium Chloride on Processing and Sensory Properties of Hams
- 1 November 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (6) , 1776-1778
- https://doi.org/10.1111/j.1365-2621.1982.tb12880.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Effects of Chloride Salts on Physical, Chemical and Sensory Properties of FrankfurtersJournal 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
- ETIOLOGICAL ROLE OF SODIUM CHLORIDE INTAKE IN ESSENTIAL HYPERTENSION IN HUMANSJAMA, 1957
- Multiple Range and Multiple F TestsPublished by JSTOR ,1955