TY  - JOUR 
AU  - Facultad de Veterinaria
AU  - Ferreira, Iasmin
AU  - Leite, Ana
AU  - Vasconcelos, Lia
AU  - Rodrigues, Sandra
AU  - Mateo Oyagüe, Javier
AU  - Munekata, Paulo E. S.
AU  - Teixeira, Alfredo
AU  - Tecnologia de los Alimentos
DA  - 2022
UR  - https://hdl.handle.net/10612/20507
AB  - [EN] Sodium chloride (NaCl) is a key ingredient in the processing of traditional dry-cured meat products by improving microbial safety, sensory attributes and technological properties. However, increasing concern about the consumption of sodium and...
LA  - eng
PB  - MDPI
KW  - Tecnología de los alimentos
KW  - Glasswort
KW  - Halophytes
KW  - Sodium reduction
KW  - Dry-cured pork belly
KW  - Color
KW  - Fatty acid profile
KW  - Sensory profile
TI  - Sodium Reduction in Traditional Dry-Cured Pork Belly Using Glasswort Powder (Salicornia herbacea) as a Partial NaCl Replacer
DO  - 10.3390/FOODS11233816
T2  - Foods
VL  - 11
M2  - 3816
ER  -