Concepedia

Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate

María Dolors Guárdia, Luís Guerrero, Joan Miquel Gelabert, P. Gou, J. Arnau

Meat Science · 2008 · 126 citations · 33 references

Concepts

AgricultureFood ScienceFood ChemistryMeat ScienceSensory EvaluationFermented Meat ProductsFood FermentationMeat FlavorSensory AnalysisConsumer AcceptabilityFermented Meat Product FormulationFermented Sausage QualityFlavor Profile EvaluationFunctional Properties Of Fermented FoodsLactate SaltsSausage FormulationSensory Quality Evaluation

References

33

Principles and procedures of statistics.

R. G. D. Steel, J. H. Torrie · 1960 · 22.2K citations

Natural Sciences, Biostatistics, Mathematics +10

DESIGNS TO BALANCE THE EFFECT OF ORDER OF PRESENTATION AND FIRST‐ORDER CARRY‐OVER EFFECTS IN HALL TESTS

Halliday J.H. MacFie, N. Bratchell, Keith Greenhoff et al. · Journal of Sensory Studies · 1989 · 1.8K citations

Social Sciences, Psychology, Design Theory +10

On the mechanism of water holding in meat: The swelling and shrinking of myofibrils

Gerald Offer, John Trinick · Meat Science · 1983 · 898 citations

Agriculture, Biochemistry, Food Science +6

Reducing salt: A challenge for the meat industry

Eoin Desmond · Meat Science · 2006 · 805 citations

Agriculture, Food Science, Sustainable Agriculture +12

Salt and hypertension

Lewis K. Dahl · American Journal of Clinical Nutrition · 1972 · 651 citations

Agriculture, Nutrition, Nutritional Sciences +17