Effects of iodized salt on the physico-chemical parameters and the sensoryproperties of dry-cured pork loin
In the meat industry sea salt is usually used for dry-cured meats, for few products iodized salt (or table salt), and for most pasteurized and sterilized meat products nitrite salt is used. The main ingredient of nitrite salt is non-iodized (evaporated) salt. The aim of present study was to examine...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001041852 |
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| Matična publikacija: |
Meso (Online) 20 (2018), 4 ; str. 300-306 |
| Glavni autori: | Lušnic Polak, Mateja (Author), Polak, Tomaž, Dolhar, Urška, Demšar, Lea |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.31727/m.20.4.4 Hrčak |