Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing

Reducing sodium intake from meat products

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Agriculture, Nutrition, Nutritional Sciences +14

Mechanism of Lipid Peroxidation in Meat and Meat Products -A Review

Byungrok Min, Dong Uk Ahn · Food Science and Biotechnology · 2005 · 460 citations

Agriculture, Biochemistry, Food Science +14

Sodium Reduction and Its Effect on Food Safety, Food Quality, and Human Health

M. Ellin Doyle, Kathleen A. Glass · Comprehensive Reviews in Food Science and Food Safety · 2009 · 398 citations

Agriculture, Nutrition, Nutritional Sciences +17

Proteolysis and Lipolysis in Flavour Development of Dry-cured Meat Products

Fidel Toldrá · Meat Science · 1998 · 376 citations

Agriculture, Food Science, Food Analysis +13

Sensory Property Relationships to Chemical Data of Italian‐type Dry‐cured Ham

Maria Careri, Alessandro Mangia, Germana Barbieri et al. · Journal of Food Science · 1993 · 296 citations

Agriculture, Food Science, Food Analysis +16