Effects of NaCl substitution by KCI on the sensory and physico-chemical characteristics of surimi-based fish sauages.
Cardio-vascular diseases (CVD) are the l; leading cause of mortalities worldwide with high blood pressure as the most rampant major risk factor. One of the strategies to decrease the risk for diet-driven CVD is salt substitution in processed food like surimi-based fish sausages. However, salt (NaC...
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| Format: | Thesis |
| Language: | English |
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2017.
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