Salted Meat Products: Nutritional Characteristics, Processing and Strategies for Sodium Reduction

Vitor Andre Silva Vidal,Camila de Souza Paglarini,José M. Lorenzo,Paulo E.S. Munekata,Marise Aparecida Rodrigues Pollonio

Salted Meat Products: Nutritional Characteristics, Processing and Strategies for Sodium Reduction

2021

Vitor Andre Silva Vidal
Camila de Souza Paglarini
José M. Lorenzo
Paulo E.S. Munekata
Marise Aparecida Rodrigues Pollonio

The category of salted meat products is very diversified and are widely appreciated and consumed worldwide due to their unique sensory characteristics and high nutritional value. As some salted mea...

Keywords:

sodium reduction
value
Food science
Mathematics

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