ListarProducción Científica por tema "Potassium chloride"
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How does reducing sodium impact the proteolysis and texture in salted meat along 180 days of shelf life? (2021)
(United Arab Emirates University, 2020)Sodium reduction in salted meat is a major technological challenge due to the technological functions of NaCl, responsible for the reduction of water activity and consequent microbiological safety, stability during shelf ... -
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