(Q42724578)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063446%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

title

Effect of sodium chloride replacement on some characteristics of fermented sausages (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063446%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063446%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

Luis Guerrero

series ordinal

3

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063446%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

Jacint Arnau

series ordinal

4

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063446%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

author name string

J Gelabert

series ordinal

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063446%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

publication date

1 October 2003

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063446%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

number of pages

7

1 reference

inferred from page(s)

published in

Meat Science

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063446%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

volume

65

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063446%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

issue

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063446%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

page(s)

833-839

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063446%20AND%20SRC:MED&resulttype=core&format=json

Biogenic amine accumulation in ripened sausages affected by the addition of sodium sulphite

16 January 2020

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900288-7

7 January 2021

Influence of partial replacement of NaCl with KCl and CaCl(2) on texture and color of dry fermented sausages

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900288-7

7 January 2021

Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: effect on colour, texture and hygienic quality at different concentrations.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900288-7

7 January 2021

Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900288-7

7 January 2021

Minimum inhibitory concentration (MIC) of sodium lactate for pathogens and spoilage organisms occurring in meat products.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900288-7

7 January 2021

Partial replacement of sodium chloride with potassium chloride in dry fermented sausages: Influence on carbohydrate fermentation and the nitrosation process.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900288-7

7 January 2021

Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900288-7

7 January 2021

Relationship to blood pressure of combinations of dietary macronutrients. Findings of the Multiple Risk Factor Intervention Trial (MRFIT).

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2802%2900288-7

7 January 2021

10.1016/S0309-1740(02)00288-7

Identifiers

DOI

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063446%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

1 reference