Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham
Tiago Luís Barretto, Elisa Rafaela Bonádio Bellucci, Róger Darros Barbosa, Marise Aparecida Rodrigues Pollonio, Javier Telis‐Romero, Andrea Carla da Silva Barretto
Topics & Concepts
ChemistrySodiumPubChemPotassiumFood scienceUltrasoundBiochemistryOrganic chemistryMedicineRadiologyMeat and Animal Product QualityMicrobial Inactivation MethodsProtein Hydrolysis and Bioactive Peptides