NISCAIR Online Periodicals Repository

Research Journals >
Indian Journal of Natural Products and Resources (IJNPR)
[Formerly Natural Product Radiance (NPR)]
NPR Vol.3 [2004] >
NPR Vol.3(4) [July-August 2004] >

Title: Low-Salt Meat Products as Health Food
Authors: Sahoo, J
Sajala, K S S
Kumar, Manish
Keywords: Low-salt meat products
Health food
Sodium chloride
Salt replacers
Issue Date: Aug-2004
Publisher: CSIR
IPC CodeInt. cl.7A23J3/00, A23L1/31, A23L1/318, A23B4/02, A23B4/023
Abstract: Vegetarian food is recommended for those who have problem of hypertension. However, if meat is consumed then reduction of sodium chloride i.e. low-salt content is suggested in producing processed meat products. In this paper attempts are made to have detailed review on the aspects of physiological role of sodium chloride in processed meats, salt replacers and their effect on the quality of meat products.
Page(s): 309-318
ISSN: 0975-1092 (Online); 0972-592X (Print)
Source:NPR Vol.3(4) [July-August 2004]

Files in This Item:

File Description SizeFormat
NPR 3(4) 309-318.pdf283.38 kBAdobe PDFView/Open
 Current Page Visits: 622 
Recommend this item


Online Submission of Articles |  NISCAIR Website |  National Knowledge Resources Consortium |  Contact us |  Feedback

Disclaimer: NISCAIR assumes no responsibility for the statements and opinions advanced by contributors. The editorial staff in its work of examining papers received for publication is helped, in an honorary capacity, by many distinguished engineers and scientists.

CC License Except where otherwise noted, the Articles on this site are licensed under Creative Commons License: CC Attribution-Noncommercial-No Derivative Works 2.5 India

Copyright © 2015 The Council of Scientific and Industrial Research, New Delhi. All rights reserved.

Powered by DSpace Copyright © 2002-2007 MIT and Hewlett-Packard | Compliant to OAI-PMH V 2.0

Home Page Total Visits: 169234 since 01-Sep-2015  Last updated on 29-Jun-2016Webmaster: