Sodium and potassium contents and ratios in pork stews produced with lower amounts of sodium chloride

The goal of this study was to investigate the influence on the sodium:potassium ratio of reducing sodium chloride content in pork stew by partial replacement with other two chloride salts. The trial consisted of five groups. In the control pork stew, only sodium chloride was added. In group 1, one t...

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Veröffentlicht in:	IOP conference series. Earth and environmental science 2019-09, Vol.333 (1), p.12074
Hauptverfasser:	Lilic, S, Nikolic, D, Brankovic Lazic, I, Borovic, B, Baltic, B, Koricanac, V, Vranic, D
Format:	Artikel
Sprache:	eng
Schlagworte:	Ammonium Ammonium chloride Chloride Pork Potassium Potassium chloride Salts Sodium Sodium chloride
Online-Zugang:	Volltext
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