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Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge
(Articles)
Hassan Safa
,
Stéphane Portanguen
,
Pierre
-
Sylvain
Mirade
Food and Nutrition Sciences
Vol.8 No.4
,April 27, 2017
DOI:
10.4236/fns.2017.84029
1,908
Downloads
3,740
Views
Citations
Physicochemical, Biochemical and Instrumental Attributes and Consumer Acceptability of Dry-Fermented Sausages Elaborated with Combined Partial Substitutions of Sodium Chloride and Pork Backfat
(Articles)
Hassan Safa
,
Philippe Gatellier
,
Jean-Louis Berdagué
,
Nathalie Kondjoyan
,
Frédéric Mercier
,
Stéphane Portanguen
,
Raphaël Favier
,
Pierre
-
Sylvain
Mirade
Food and Nutrition Sciences
Vol.7 No.14
,December 5, 2016
DOI:
10.4236/fns.2016.714119
1,346
Downloads
2,161
Views
Citations
This article belongs to the Special Issue on
Meat and Meat Products
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