Reducing sodium chloride content in meat burgers by adding potassium chloride and onion

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Title:	Reducing sodium chloride content in meat burgers by adding potassium chloride and onion
Authors:	Lilić, Slobodan ; Branković, Ivana ; Koricanac, Vladimir ; Vranić, Danijela ; Spalević, Ljiljana ; Pavlović, Miloš ; Lakićević, Brankica
Issue Date:	2015
Publication:	58th International Meat Industry Conference (MEATCON2015)
ISSN:	2211-601X Search Idenfier
Type:	Conference Paper
Collation:	vol. 5 str. 164-167
DOI:	10.1016/j.profoo.2015.09.047
WoS-ID:	000380429000043
URI:	https://reponivs.nivs.rs/handle/123456789/285 https://enauka.gov.rs/handle/123456789/324679 https://vet-erinar.vet.bg.ac.rs/handle/123456789/1269
Project:	Smanjivanje sadržaja natrijuma u proizvodima od mesa - tehnološke mogućnosti, karakteristike kvaliteta i zdravstveni aspekti (RS-31083) Unapređenje i razvoj higijenskih i tehnoloških postupaka u proizvodnji namirnica životinjskog porekla u cilju dobijanja kvalitetnih i bezbednih proizvoda konkurentnih na svetskom tržištu (RS-46009)
M-category:	Mp. category will be shown later

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