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

Category

Conference:

65th International Congress of Meat Science and Technology ; Potsdam/Berlin, Germany ; 2019.08.04-09

Published in:

ICoMST 2019 - Meat for Diversifying Markets
(08.2019), p. 537-538

Date Issued:

08.2019

Language:

English

Type of Resource:

Text

DDC subject of DNB:

660 Chemical engineering

Institution:

Max Rubner-Institut, Department of Safety and Quality of Meat

Physical Location:

A2050