Modification of NaCl structure as a sodium reduction strategy in meat products: An overview

Publication date: Available online 25 December 2020Source: Meat ScienceAuthor(s): Juan D. Rios-Mera, Miriam M. Selani, Iliani Patinho, Erick Saldaña, Carmen J. Contreras-Castillo

Source: Meat Science - December 25, 2020 Category: Food Science Source Type: research