Journal ArticleOPEN ACCESS

ALTERNATIVE METHODS OF TECHNOLOGICAL PROCESSING TO REDUCE SALT IN MEAT PRODUCTS

  • Tunieva E
  • Gorbunova N
Theory and practice of meat processing (2017) 2(1) 47-56
DOI: 10.21323/2414-438x-2017-2-1-47-56
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Abstract

… In the scientific literature, the results of the research aimed at studying an effect of partial table salt replacement with potassium and calcium chlorides in the meat product technology and an assessment of their effect on the func- tional and technological properties, qualitative …

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APA

Tunieva, E. K., & Gorbunova, N. A. (2017). ALTERNATIVE METHODS OF TECHNOLOGICAL PROCESSING TO REDUCE SALT IN MEAT PRODUCTS. Theory and Practice of Meat Processing, 2(1), 47–56. https://doi.org/10.21323/2414-438x-2017-2-1-47-56

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