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Similar Items: Sodium reduction in emulsion-type sausage

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Effect of NaCl reduction and/or replacement on the quality and safety of dry-fermented sausages: Systematic review and meta-analysis
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Response to salinity in rice: Comparative effects of osmotic and ionic stresses
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Salt tolerance in mungbean is associated with controlling Na and Cl transport across roots, regulating Na and Cl accumulation in chloroplasts and maintaining high K in root and leaf mesophyll cells
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Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties
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Effects of salinity on diploid (2x) and doubled diploid (4x) Citrusmacrophylla genotypes
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Differentially expressed membrane transporters in rice roots may contribute to cultivar dependent salt tolerance
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Identification of salt-tolerant QTLs with strong genetic background effect using two sets of reciprocal introgression lines in rice
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Analysis of microbial growth in a fermented sausage and risk evaluation of its production
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Effects of salt and water stress on leaf production, Sodium and Potassium Ion accumulation in soybean.
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Comparative effects of osmotic and ionic stresses on yield and biomass accumulation in IR64 rice variety
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High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins
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Rootstocks increase grapevine tolerance to NaCl through ion compartmentalization and exclusion
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Evaluación de tolerancia al NaCl en cultivares viníferas y portainjertos híbridos del género Vitis = Evaluation of NaCl tolerance on grapevines cultivars and hybrids rootstocks from genus Vitis
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Use of spherical salt for reducing sodium content with no change in salty perception in the development of a lamb meat burger with high-rated technological and sensory properties
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Impact of agricultural activities on groundwater quality and its suitability for drinking in Valikamam area, Jaffna Peninsula
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A dynamic model for sodium intoxication unravels salt tolerance in grapevine (Vitis vinifera L.) rootstocks
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A genome-wide association study unveils key chromosome regions involved in determining sodium accumulation in wheat under conditions of low potassium supply
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Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene, and lipid oxidation of dry pork sausages during processing and storage
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Confirmation of chloride deficiency as the cause of leaf spotting in durum wheat grown in the Australian northern grains region
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Acuafaba de garbanzo como sustituto de grasa en una emulsión cárnica modelo = Chickpea aquafaba as a fat substitute in a model meat emulsion
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Effect of whey protein concentrate and sodium chloride addition plus tumbling procedures on technological parameters, physical properties and visual appearance of sous vide cooked beef
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Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages
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Responses of contrasting rice (Oryza sativa L.) genotypes to salt stress as affected by nutrient concentrations
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Potassium content is the main driver for salinity tolerance in sweet potato before tuber formation

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