Effect of NaCl reduction and/or replacement on the quality and safety of dry-fermented sausages: Systematic review and meta-analysis
MedicinaSobre o estudo
- Desenho
- Metanálise
- Nível de evidência
- 1 · Evidência consolidada
- Revista
- Meat science
- Publicado em
- 23 jun 2025
- Citações
- 6
O resumo deste estudo é do publisher e não tem licença aberta: por isso mostramos aqui só os dados do estudo, e o texto fica na fonte original, nos links abaixo.
O estudo original
Effect of NaCl reduction and/or replacement on the quality and safety of dry-fermented sausages: Systematic review and meta-analysis
María Ángeles Stegmayer, Noelí Estefanía Sirini, Lorena Paola Soto, Jorge Alberto Zimmermann, María Virginia Zbrun, Florencia Aylen Lencina, Marcelo Lisandro Signorini, Laureano Sebastián Frizzo
Descritores MeSH
- Sodium Chloride
- Sodium Chloride, Dietary
- Meat Products
- Food Microbiology
- Humans
- Animals
- Food Safety
- Fermentation
- Food Handling
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