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Effect of reducing sodium chloride based on the sensory properties of meat products and the improvement strategies employed: a review.
Kim, Tae-Kyung; Yong, Hae In; Jung, Samooel; Kim, Hyun-Wook; Choi, Yun-Sang.
Affiliation
  • Kim TK; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
  • Yong HI; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
  • Jung S; Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea.
  • Kim HW; Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea.
  • Choi YS; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
J Anim Sci Technol ; 63(4): 725-739, 2021 Jul.
Article in En | MEDLINE | ID: mdl-34447950
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: J Anim Sci Technol Year: 2021 Document type: Article Country of publication:
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: J Anim Sci Technol Year: 2021 Document type: Article Country of publication: