Acceptance of liver pâté with reduced content of salt and sodium
The aim of this study was to produce liver pâté with reduced salt content that would have acceptable sensorial and textural properties. Sodium content in pâtés was reduced by excluding phosphate mixture (0.15%) and reducing the addition of sea or nitrite curing salts from 1.0% to 1.7%. The content o...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001041857 |
|---|---|
| Matična publikacija: |
Meso (Online) 20 (2018), 5 ; str. 384-395 |
| Glavni autori: | Polak, Tomaž (Author), Lušnic Polak, Mateja, Primožić, Blažka, Demšar, Lea |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.31727/m.20.5.3 Hrčak |