A study upon salt reduction in emulsified meat products
Taking into account the new tendencies of a healthy nutrition, the issue of meat products and their effect on the overall health condition remains on the top list of the solutions to be found. Some of the most approached ideas consist in reducing the animal fat content from meat products and replaci...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Galati University Press
2017-10-01
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| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| Subjects: | |
| Online Access: | http://www.ann.ugal.ro/tpa/Anale%202017/vol2/4_Tudose%20et%20al.pdf |