يعرض 1 - 2 نتائج من 2 نتيجة بحث عن '"potassium chloride"', وقت الاستعلام: 0.62s تنقيح النتائج
  1. 1
    Influence of the addition of KCl and CaCl2 blends on the physicochemical parameters of salted meat products throughout the processing steps

    المؤلفون: Vitor Andre Silva Vidal, Jose Roberto dos Santos, Alef Ferreira, Marise Aparecida Rodrigues Pollonio, Camila de Souza Paglarini

    المصدر: Dipòsit Digital de la UB
    Universidad de Barcelona
    Food Science and Technology, Issue: ahead, Published: 25 NOV 2019
    Food Science and Technology v.40 n.3 2020
    Food Science and Technology (Campinas)
    Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
    instacron:SBCTA
    Food Science and Technology, Volume: 40, Issue: 3, Pages: 665-670, Published: 25 NOV 2019
    Food Science and Technology, Vol 40, Iss 3, Pp 665-670 (2019)

    مصطلحات موضوعية: inorganic chemicals, Potassium, Salt, chemistry.chemical_element, macromolecular substances, Calcium, Chloride, Food technology, medicine, T1-995, TX341-641, Food science, Sodium reduction, Productes carnis, Technology (General), Moisture, Mass spectrometry, Nutrition. Foods and food supply, Salting, potassium chloride, salted meat, calcium chloride, Sal, Espectrometria de masses, chemistry, Meat products, Tecnologia dels aliments, sodium reduction, Food Science, Biotechnology, medicine.drug

    وصف الملف: application/pdf; text/html

    الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7cd4bc05e41880b70bd46dfec3aedb12Test
    http://hdl.handle.net/2445/179271Test


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  2. 2
    O efeito da redução de sódio e o uso de ervas e especiarias sobre a qualidade e segurança de mortadela

    المؤلفون: Marise Aparecida Rodrigues Pollonio, Viviane Espindola, Roberta Machado, Paulo Cezar Bastianello Campagnol, Carla Ivone Carraro

    المصدر: Food Science and Technology, Volume: 32, Issue: 2, Pages: 289-297, Published: 08 MAY 2012
    Food Science and Technology, Vol 32, Iss 2, Pp 289-297 (2012)
    Food Science and Technology v.32 n.2 2012
    Food Science and Technology (Campinas)
    Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
    instacron:SBCTA

    مصطلحات موضوعية: ervas, food.ingredient, redução de sódio, Salt content, cloreto de potássio, Sodium, chemistry.chemical_element, lcsh:TX341-641, especiarias, food, Pepper, lcsh:Technology (General), Food science, Sodium reduction, spices, Sweet Peppers, Chemistry, Food additive, fungi, food and beverages, potassium chloride, herbs, bologna sausage, sodium chloride, lcsh:T1-995, cloreto de sódio, sodium reduction, Food quality, lcsh:Nutrition. Foods and food supply, mortadela, Food Science, Biotechnology

    وصف الملف: text/html

    الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::879c0a198321dc5107cb4308a63d1371Test
    http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200013&lng=en&tlng=enTest


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