Novel NaCl reduction technologies for dry-cured meat products and their mechanisms: A comprehensive review
Shiliang Jia, Hanrui Shen, Dong Wang, Shulai Liu, Yuting Ding, Xuxia Zhou
Topics & Concepts
Curing (chemistry)FlavorSodiumFood scienceChemistryMaterials sciencePolymer chemistryOrganic chemistryMeat and Animal Product QualitySodium Intake and HealthBiochemical Analysis and Sensing Techniques