Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl

Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl

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http://www.wikidata.org/entity/Q58327121
Effect of partial substitution of NaCl by KCl on physicochemical properties, biogenic amines and N-nitrosamines during ripening and storage of dry-cured bacon.Reduction of sodium and increment of calcium and ω-3 polyunsaturated fatty acids in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality.A combined approach to decrease the technological and sensory defects caused by fat and sodium reduction in Bologna-type sausages.Rheological and Textural Properties of Sodium Reduced Salt Soluble Myofibrillar Protein Gels Containing Sodium Tri-PolyphosphateIs There a Potential Consumer Market for Low-Sodium Fermented Sausages?Fructooligosaccharides as a fat replacer in fermented cooked sausagesSensory and physicochemical characteristics of low sodium salami
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Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl

Item
http://www.wikidata.org/entity/Q58327121
description
scientific article published on 26 October 2010
@en
wetenschappelijk artikel
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наукова стаття, опублікована в березні 2011
@uk
name
Application of lysine, taurine ...... 50% replacement of NaCl by KCl
@en
Application of lysine, taurine ...... 50% replacement of NaCl by KCl
@nl
type
label
Application of lysine, taurine ...... 50% replacement of NaCl by KCl
@en
Application of lysine, taurine ...... 50% replacement of NaCl by KCl
@nl
prefLabel
Application of lysine, taurine ...... 50% replacement of NaCl by KCl
@en
Application of lysine, taurine ...... 50% replacement of NaCl by KCl
@nl
P1433
P1476
P2093
P304
P31
P356
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P577
P698
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P1433
P1476
Application of lysine, taurine ...... 50% replacement of NaCl by KCl
@en
P2093
Marise Aparecida Rodrigues Pollonio
P304
P31
P356
10.1016/J.MEATSCI.2010.10.018
P433
P478
P50
P577
P698