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Partial replacement of sodium in meat and fish products by using magnesium salts. A review

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Partial replacement of sodium in meat and fish products by using magnesium salts. A review

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Barat Baviera, JM.; Pérez-Esteve, É.; Aristoy, MC.; Toldra, F. (2013). Partial replacement of sodium in meat and fish products by using magnesium salts. A review. Plant and Soil. 368(1-2):179-188. https://doi.org/10.1007/s11104-012-1461-7

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Título: Partial replacement of sodium in meat and fish products by using magnesium salts. A review
Autor: Barat Baviera, José Manuel Pérez-Esteve, Édgar Aristoy, M. C. Toldra, Fidel
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Fecha difusión:
Resumen:
[EN] Sodium intake exceeds the nutritional recommendations in most industrialized countries becoming one concern for public health. This elimination or reduction is not simple due to its role in final food sensory, quality ...[+]
Palabras clave: Sodium replacement , Magnesium , Dry-cured ham , Animal origin foods , Low sal , Fish products
Derechos de uso: Reserva de todos los derechos
Fuente:
Plant and Soil. (issn: 0032-079X ) (eissn: 1573-5036 )
DOI: 10.1007/s11104-012-1461-7
Editorial:
Springer Verlag (Germany)
Versión del editor: http://doi.org/10.1007/s11104-012-1461-7
Código del Proyecto:
info:eu-repo/grantAgreement/MEC//AGL2007-65379-C02-01/ES/DESARROLLO DE METODOS RAPIDOS DE CONTROL DE LA CALIDAD Y SEGURIDAD DEL PROCESO DE FABRICACION DEL JAMON CURADO/
info:eu-repo/grantAgreement/MICINN//AGL2010-16305/ES/ESTUDIO DE LOS PEPTIDOS BIOACTIVOS DEL JAMON CURADO/
Agradecimientos:
Grant AGL2007-65379-C02-01 & 02 and AGL2010-16305 from Ministry of Science and Innovation (Spain) and FEDER funds are acknowledged.
Tipo: Artículo

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