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Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium,calcium and magnesium |
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| Authors: | Marta Aliño Raúl Grau Fidel Toldrá Ester Blesa M Jesús Pagán José M Barat |
| Affiliation: | 1. Departamento de Tecnología de Alimentos. Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain;2. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado de correos 73, 46100 Burjassot, Valencia, Spain |
| Abstract: | The partial replacement of sodium chloride by other chloride salts has been proposed as a possible strategy to reduce the sodium content of cured meat products. |
| Keywords: | Sodium replacement Potassium Calcium Magnesium Dry-cured loin |
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