Effect of processing temperature (70°C) and high pressure treatment (300 and 600 Mpa) on the partition coefficient of sodium (PNa+) in salted pork loins as a new strategy to influence saltiness perception

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Bolumar, Tomas / Thiemann, Kai / Lohmayer, Regina / et al: Effect of processing temperature (70°C) and high pressure treatment (300 and 600 Mpa) on the partition coefficient of sodium (PNa+) in salted pork loins as a new strategy to influence saltiness perception. 2019.

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