Partial replacement of sodium in meat and fish products by using magnesium salts. A review.
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- Plant & Soil, 2013, v. 368, n. 1/2, p. 179, doi. 10.1007/s11104-012-1461-7
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Works matching DE "EFFECT of salts on meat"
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Texture and Quality Parameters of Slovenian Dry-Cured Ham Kraški pršut According to Mass and Salt Levels.
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- Food Technology & Biotechnology, 2013, v. 51, n. 1, p. 112
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- Article