Effect of processing temperature (70°C) and high pressure treatment (300 and 600 Mpa) on the partition coefficient of sodium (PNa+) in salted pork loins as a new strategy to influence saltiness perception
2019
Bolumar, Tomas | Thiemann, Kai | Lohmayer, Regina | Brüggemann, Dagmar Adeline
Bibliographic information
ICoMST 2019 - Meat for Diversifying Markets
Pagination
537
- 538
Language
English
Note
19-FL; http://ews.mri.ads/application/1395
Type
Text
Conference
65th International Congress of Meat Science and Technology ; Potsdam/Berlin, Germany ; 2019.08.04-09
2025-02-03
MODS
Data Provider
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