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http://nopr.niscpr.res.in/handle/123456789/9426Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Sahoo, J | - |
| dc.contributor.author | Sajala, K S S | - |
| dc.contributor.author | Kumar, Manish | - |
| dc.date.accessioned | 2010-06-01T10:40:07Z | - |
| dc.date.available | 2010-06-01T10:40:07Z | - |
| dc.date.issued | 2004-08 | - |
| dc.identifier.issn | 0975-1092 (Online); 0972-592X (Print) | - |
| dc.identifier.uri | http://hdl.handle.net/123456789/9426 | - |
| dc.description | 309-318 | en_US |
| dc.description.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. | en_US |
| dc.language.iso | en_US | en_US |
| dc.publisher | CSIR | en_US |
| dc.relation.ispartofseries | Int. cl.7— A23J3/00, A23L1/31, A23L1/318, A23B4/02, A23B4/023 | en_US |
| dc.source | NPR Vol.3(4) [July-August 2004] | en_US |
| dc.subject | Low-salt meat products | en_US |
| dc.subject | Health food | en_US |
| dc.subject | Sodium chloride | en_US |
| dc.subject | Salt replacers | en_US |
| dc.title | Low-Salt Meat Products as Health Food | en_US |
| dc.type | Article | en_US |
| Appears in Collections: | NPR Vol.3(4) [July-August 2004] | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| NPR 3(4) 309-318.pdf | 283.38 kB | Adobe PDF | View/Open |
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