Modification of NaCl structure as a sodium reduction strategy in meat products: An overview
Juan D. Rios‐Mera, Miriam Mabel Selani, Iliani Patinho, Erick Saldaña, Carmen J. Contreras‐Castillo
Topics & Concepts
Food scienceSodiumChemistryIngredientTasteLow sodiumProcessed meatOrganic chemistryMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesSodium Intake and Health