Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.net/journal/fns
E-mail: [email protected]

Citations

"Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge"
written by Hassan Safa, Stéphane Portanguen, Pierre-Sylvain Mirade,
published by Food and Nutrition Sciences, Vol.8 No.4, 2017

has been cited by the following article(s):

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[7]	A simple, azulene-based colorimetric probe for the detection of nitrite in water
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[8]	Investigation into crystal size effect on sodium chloride uptake and water activity of pork meat using hyperspectral imaging
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[9]	Pig diet with bioactive compounds influences quality of meat and smoked ham
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[10]	Desarrollo y obtención de productos cárnicos con un perfil nutricional más favorable
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[11]	Influencia del método de inyección y el tratamiento térmico en la elaboración de Jamón Pierna

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