Concepedia

Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast

Sara Corral, Ana Salvador, Carmela Belloch, Mónica Flores

Food Control · 2014 · 51 citations · 34 references

DOI

Concepts

References

34

Diet, nutrition and the prevention of chronic diseases

Who Joint · Medical Entomology and Zoology · 2002 · 4.9K citations

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Reducing salt: A challenge for the meat industry

Eoin Desmond · Meat Science · 2006 · 805 citations

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Reducing sodium intake from meat products

Marita Ruusunen, Eero Puolanne · Meat Science · 2005 · 594 citations

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Inulin as fat substitute in low fat, dry fermented sausages

Encarnación Serrano Mendoza, M.L. Garcı́a, Carmen Casás et al. · Meat Science · 2001 · 346 citations

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Effect of fat content on aroma generation during processing of dry fermented sausages

Alicia Olivares, José Luís Navarro, Mónica Flores · Meat Science · 2010 · 220 citations

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