Green technologies as a strategy to reduce NaCl and phosphate in meat products: An overview

Publication date: Available online 16 April 2020Source: Current Opinion in Food ScienceAuthor(s): Mariana Basso Pinton, Bibiana Alves dos Santos, José Manuel Lorenzo, Alexandre José Cichoski, Caroline Pagnossim Boeira, Paulo Cezar Bastianello Campagnol

Source: Current Opinion in Food Science - April 17, 2020 Category: Food Science Source Type: research