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Reduction of salt (sodium) levels in meat products

2000

Rajar, A. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)

AGROVOC Keywords
additif alimentaire aditivos alimentarios chemicophysical properties chlorure de sodium common salt flaveur flavour food additives health human nutrition meat products microorganisme microorganismos microorganisms nutrition humaine productos de la carne sabor sal salud sel de cuisine sodium chloride textura texture
Bibliographic information
Pagination
p. 103-113
Other Subjects
Nutricion humana; Sante; Cloruro sodico; Propriete physicochimique; Produit carne; Propiedades fisicoquimicas
Language
Slovenian
Note
Summaries (En, Sl)
17 ref.
ISBN
961-6333-06-0
Translated Title
Zmanjsanje kuhinjske soli v predelavi mesa
Type
Summary; Conference
Source
Meat and Meat Products for Quality Nutrition: Proceedings, Zlender, B.Gasperlin, L. (Eds.).- Ljubljana (Slovenia), 2000.- ISBN 961-6333-06-02
Conference
2nd Conference on the Importance of Meat in Nutrition and Health, Portoroz (Slovenia), 10-11 Feb 2000
2001-08-15
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