Effect of partial sodium replacement on physicochemical parameters of smoked sea bass during storage

The objective of this work was to study the effect of partial sodium replacement by potassium and packaging conditions on the physicochemical properties of smoked sea bass during cold storage. Sea bass fillets were salted with 100% NaCl (Na samples) or with 50% NaCl-50% KCl (Na:K samples), smoked, p...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 18(2012), 3 vom: 15. Juni, Seite 207-17
1. Verfasser:	Fuentes, A (VerfasserIn)
Weitere Verfasser:	Fernández-Segovia, I, Serra, J A, Barat, J M
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2012
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Research Support, Non-U.S. Gov't Sodium 9NEZ333N27