The use of high pressure processing to compensate for the effects of salt reduction in ready-to-eat meat products.

Nuygen, Melina; Arvaj, Laura; Balamurugan, S

Nuygen, Melina; Arvaj, Laura; Balamurugan, S.

Afiliação

Nuygen M; Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, Ontario, Canada.
Arvaj L; Biomedical Toxicology, College of Biological Science, University of Guelph, Guelph, Ontario, Canada.
Balamurugan S; Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, Ontario, Canada.

Crit Rev Food Sci Nutr ; : 1-15, 2022 Sep 15.

Article em En | MEDLINE | ID: mdl-36106480

Palavras-chave

HPP; Sodium reduction strategies; functional and sensorial properties; safety and shelf-life; sodium-reduced meat products

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Crit Rev Food Sci Nutr Assunto da revista: CIENCIAS DA NUTRICAO Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Canadá

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