About: Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride

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scientific article published on 12 May 2010

Attributes	Values
rdf:type	Item
description	wetenschappelijk artikel (nl) article scientifique publié en 2010 (fr) наукова стаття, опублікована в жовтні 2010 (uk) im Mai 2010 veröffentlichter wissenschaftlicher Artikel (de) scientific article published on 12 May 2010 (en) artículu científicu espublizáu en mayu de 2010 (ast) 2010 թվականի մայիսի 12-ին հրատարակված գիտական հոդված (hy)
publication date	wds:Q57639958-78615E92-42FA-4C91-8BF8-B80B746EFBF9
publication date	2010-05-12 00:00:00Z (xsd:dateTime)
author name string	wds:Q57639958-9695233F-3DCF-4C18-B4C4-5CD6E13A19BE wds:Q57639958-F18027D1-7A94-4120-931D-7BF7D639A4BB
author name string	R Grau M Aliño
rdfs:label	Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride (en) Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride (nl)
skos:prefLabel	Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride (en) Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride (nl)
name	Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride (en) Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride (nl)
author	wds:Q57639958-1AE8C349-368D-4DE5-BF89-20288E036E66 wds:Q57639958-44D49FD6-4666-4338-96DB-DCBA77D2916E
author	Fidel Toldrá José M. Barat
title	wds:Q57639958-BCC291A9-15E7-47A3-AC79-C04152BC917B
title	Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride (en)
page(s)	wds:Q57639958-2519CD1E-FD69-4E7E-8CB8-8E8929CE3146
page(s)	331-336
instance of	wds:Q57639958-13995385-FE72-4B21-9922-D1C9CD01AD7D
instance of	scholarly article
main subject	wds:Q57639958-e64c5c6b-f623-4d62-b639-ba9288aaf8c8
main subject	magnesium
PubMed ID	wds:Q57639958-E944777B-CEE8-4D14-81A1-2300B37CD898
PubMed ID	http://rdf.ncbi.nlm.nih.gov/pubchem/reference/20541872
PubMed ID	20541872
published in	wds:Q57639958-8305FFB6-E1EF-4661-B187-0E676A26B9D8
published in	Meat Science
issue	wds:Q57639958-07257610-EEB3-4F4B-9400-B11253845260
volume	wds:Q57639958-0AB4CAEC-ED59-47B3-8CAB-3EBCC69D65DE
issue	2
volume	86
number of pages	wds:Q57639958-6F69C3FB-3D62-48E6-ABB8-EF9CDE1C6CE2
number of pages	6 (xsd:decimal)
DOI	wds:Q57639958-7F43A395-A5B9-4E5E-B791-98A1B9029217
DOI	http://dx.doi.org/10.1016/J.MEATSCI.2010.05.003
DOI	10.1016/J.MEATSCI.2010.05.003
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q57639958
is cites work of	Low-Sodium Products Partial replacement of sodium in meat and fish products by using magnesium salts. A review Effects of Partial Substitutions of NaCl with KCl, CaSO4 and MgSO4 on the Quality and Sensorial Properties of Pork Patties Adoptable Interventions, Human Health, and Food Safety Considerations for Reducing Sodium Content of Processed Food Products. Lipolysis, lipid peroxidation, and color characteristics of Serrano Hams from Duroc and large white pigs during dry-curing Ultrasound assisted diffusion of sodium salt replacer and effect on physicochemical properties of pork meat
is cites work of	wds:Q57639901-5B1EEF72-3A56-46DE-956D-F4E63CEE985A wds:Q41760485-60D14520-9076-450C-B275-834BA6945052 wds:Q44165901-2CD8B219-B7D9-4C9F-B025-5AEC0995D32B wds:Q49490843-C162E86E-2C92-425C-8A9B-16DC7BC23A85 wds:Q58196382-EA910A0A-0174-4F8A-8EF1-01C6B60CAB4B wds:Q57639917-8AF40631-D8CD-4F70-AD5A-4EE7E7D931E2

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