SODIUM REDUCTION IN COMMERCIAL FRANKFUTURTERS: EFFECTS OF PARTIAL REPLACEMENT OF SODIUM CHLORIDE BY POTASSIM CHLORIDE AND FLAVOR ENHANCERS.

Bibiana Alves dos Santos; Vanessa Cristina  Messias; Paulo Cezar Bastianello Campagnol; CAMPOS, T.S.; José Roberto dos Santos Santos; HORITA, C. N.; Marise Pollonio

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SODIUM REDUCTION IN COMMERCIAL FRANKFUTURTERS: EFFECTS OF PARTIAL REPLACEMENT OF SODIUM CHLORIDE BY POTASSIM CHLORIDE AND FLAVOR ENHANCERS.

Bibiana Alves dos Santos ¹ ; Vanessa Cristina Messias ² ; Paulo Cezar Bastianello Campagnol ³ ; CAMPOS, T.S. ; José Roberto dos Santos Santos ² ; HORITA, C. N. ; Marise Pollonio ⁴

Presentation Type

Pôster

Institutions

¹ Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos- Departamento de Tecnologia de Alimentos. / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas ;

² Departamento de Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / UNICAMP - UNIVERSIDADE ESTADUAL DE CAMPINAS ;

³ Instituto Federal do Triângulo Mineiro, Campus Uberaba ;

⁴ School of Food Engineering, University of Campinas / Universidade Estadual de Campinas

Track

Food Processing

XVI World Congress of Food Science and Technology - IUFoST

SODIUM REDUCTION IN COMMERCIAL FRANKFUTURTERS: EFFECTS OF PARTIAL REPLACEMENT OF SODIUM CHLORIDE BY POTASSIM CHLORIDE AND FLAVOR ENHANCERS.

Presentation Type

Institutions

Track

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