Sodium chloride reduction in fresh sausages using salt encapsulated in carnauba wax
Pedro Henrique Barreiros Beck, Marcos Antônio Matiucci, André Álvares Monge Neto, Andresa Carla Feihrmann
Topics & Concepts
Carnauba waxFood scienceWaxChemistrySodiumTasteSalt (chemistry)Lipid oxidationBiochemistryAntioxidantOrganic chemistryMeat and Animal Product QualityFreezing and Crystallization ProcessesFood Quality and Safety Studies