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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 Code: Int. 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)
Appears in Collections:NPR Vol.3(4) [July-August 2004]

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