Keyword Connections

salted meat

Journals

2

1 Foods (Basel, Switzerland)

2 Meat science

Research Groups

0

No Research Group Connected

Bibliographies

9

1 Substitution effects of NaCl by KCl and CaCl on Lipolysis of Salted Meat.

2 Adding lysine and yeast extract improves sensory properties of low sodium salted meat.

3 Q Methodology: An interesting strategy for concept profile and sensory description of low sodium salted meat.

4 Understanding the effect of different chloride salts on the water behavior in the salted meat matrix along 180 days of shelf life.

5 Increased risk of esophageal squamous cell carcinoma associated with frequent and long-term consumption of salted meat and salted fat

6 El Gueddid, a traditional Algerian dried salted meat: Physicochemical, microbiological characteristics and proteolysis intensity during its manufacturing process and ripening

7 Association between salted meat consumption and esophageal squamous cell carcinoma of population in high risk area of esophageal squamous cell carcinoma

8 Adaptation of Staphylococcus xylosus to nutrients and osmotic stress in a salted meat model

9 Consumption of salted meat and its interactions with alcohol drinking and tobacco smoking on esophageal squamous-cell carcinoma