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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. doi:10.1007/s11104-012-1461-7

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/80445

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Title: Partial replacement of sodium in meat and fish products by using magnesium salts. A review
Author:
UPV Unit: 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
Issued date:
Abstract:
[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 ...[+]
Subjects: Sodium replacement , Magnesium , Dry-cured ham , Animal origin foods , Low sal , Fish products
Copyrigths: Reserva de todos los derechos
Source:
Plant and Soil. (issn: 0032-079X ) (eissn: 1573-5036 )
DOI: 10.1007/s11104-012-1461-7
Publisher:
Springer Verlag (Germany)
Publisher version: http://doi.org/10.1007/s11104-012-1461-7
Thanks:
Grant AGL2007-65379-C02-01 & 02 and AGL2010-16305 from Ministry of Science and Innovation (Spain) and FEDER funds are acknowledged.
Type: Artículo

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