Sodium chloride reduction in fresh sausages using salt encapsulated in carnauba wax

Publication date: Available online 13 February 2021Source: Meat ScienceAuthor(s): Pedro Henrique Barreiros Beck, Marcos Antônio Matiucci, André Alvares Monge Neto, Andresa Carla Feihrmann

Source: Meat Science - February 13, 2021 Category: Food Science Source Type: research