Salt reduction strategies for dry cured meat products: The use of KCl and microencapsulated spices and aromatic plant extracts
Work
Year: 2024
Type: article
Source: Meat Science
Authors Paola Bernardo, Maria José Fernandes, M.H.V. Fernandes, M.P. Teixeira, Cristina M. Alfaia +3 more
Institutions Centre for Research in Anthropology, University of Lisbon, Instituto Nacional de Investigação Agrária e Veterinária, University of Trás-os-Montes and Alto Douro
Cites: 61
Cited by: 2
Related to: 10
FWCI: 2.123
Citation percentile (by year/subfield): 76.18
Subfield: Animal Science and Zoology
Domain: Life Sciences
Sustainable Development Goal Zero hunger
Open Access status: hybrid
APC paid (est): $4,130
Funders Fundação para a Ciência e a Tecnologia, Fundação para a Ciência e a Tecnologia, Fundação para a Ciência e a Tecnologia
Grant IDS UIDB/00276/2020, LA/P/0059/2020, UI/BD/152824/2022