The Effect of Salt Reduction and Salt Replacer Combinations on the Chemical, Microbial, and Sensory Quality of Dry Sausage

The South African Department of Health introduced legislation for mandatory sodium reduction in many food products. The reduction or partial replacement of sodium can negatively affect these products’ shelf-life and chemical and sensory properties. Although it does not fall under these regulations...

Food Studies: An Interdisciplinary Journal

Common Ground Research Networks