Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge"
written by Hassan Safa, Stéphane Portanguen, Pierre-Sylvain Mirade,
published by Food and Nutrition Sciences, Vol.8 No.4, 2017

has been cited by the following article(s):

[1]	Proteolitički, lipolitički i oksidacijski procesi tijekom proizvodnje dimljenoga pršuta
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[2]	Deteksi Kandungan Nitrit dan Hidrogen Peroksida dalam Produk Sarang Burung Walet Bersih Asal Indonesia
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[3]	Metallic-based salt substitutes to reduce sodium content in meat products
	2020

[4]	Strategies to improve meat products' quality
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[5]	A simple, azulene-based colorimetric probe for the detection of nitrite in water
	2019

[6]	Investigation into crystal size effect on sodium chloride uptake and water activity of pork meat using hyperspectral imaging
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[7]	Pig diet with bioactive compounds influences quality of meat and smoked ham
	2018

[8]	Desarrollo y obtención de productos cárnicos con un perfil nutricional más favorable
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[1]	Strategies to Improve Meat Products’ Quality Foods, 2020 DOI:10.3390/foods9121883

[2]	A simple, azulene-based colorimetric probe for the detection of nitrite in water Frontiers of Chemical Science and Engineering, 2019 DOI:10.1007/s11705-019-1790-7

[3]	Investigation into crystal size effect on sodium chloride uptake and water activity of pork meat using hyperspectral imaging Journal of Food Processing and Preservation, 2019 DOI:10.1111/jfpp.14197

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