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dc.creatorLilić, Slobodan
dc.creatorBranković, Ivana
dc.creatorKoricanac, Vladimir
dc.creatorVranić, Danijela
dc.creatorSpalević, Ljiljana
dc.creatorPavlović, Miloš
dc.creatorLakićević, Brankica
dc.date.accessioned2020-06-03T14:00:08Z
dc.date.available2020-06-03T14:00:08Z
dc.date.issued2015
dc.identifier.issn2211-601X
dc.identifier.urihttp://vet-erinar.vet.bg.ac.rs/handle/123456789/1269
dc.description.abstractThe goal of this paper was to examine the reduction of sodium chloride by partial replacing with potassium chloride and the influence on taste acceptability of meat burgers. Sodium chloride content in burgers produced with 1.5% of salt and half of partial replacement of sodium chloride with potassium chloride in burgers was 0.62-0.67% in fresh and 0.72-0.93% in grilled burgers. The best taste acceptability had burgers with 1.5% of added sodium chloride and burgers with 1.5% salt and 50 g of added onion, in which the partial replacement of sodium chloride with potassium chloride was one half.en
dc.publisherElsevier Science Bv, Amsterdam
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31083/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46009/RS//
dc.rightsopenAccess
dc.source58th International Meat Industry Conference (MEATCON2015)
dc.subjectmeat burgersen
dc.subjectsodium chlorideen
dc.subjectpotassium chlorideen
dc.titleReducing sodium chloride content in meat burgers by adding potassium chloride and onionen
dc.typeconferenceObject
dc.rights.licenseARR
dcterms.abstractБранковић, Ивана; Корицанац, Владимир; Спалевић, Љиљана; Лилић, Слободан; Вранић, Данијела; Павловић, Милош; Лакићевић, Бранкица;
dc.citation.volume5
dc.citation.spage164
dc.citation.epage167
dc.citation.other5: 164-167
dc.identifier.wos000380429000043
dc.identifier.doi10.1016/j.profoo.2015.09.047
dc.identifier.fulltexthttp://veterinar.vet.bg.ac.rs/bitstream/id/243/1268.pdf
dc.identifier.rcubconv_2181
dc.type.versionpublishedVersion


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