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Reducing sodium chloride content in meat burgers by adding potassium chloride and onion
dc.creator | Lilić, Slobodan | |
dc.creator | Branković, Ivana | |
dc.creator | Koricanac, Vladimir | |
dc.creator | Vranić, Danijela | |
dc.creator | Spalević, Ljiljana | |
dc.creator | Pavlović, Miloš | |
dc.creator | Lakićević, Brankica | |
dc.date.accessioned | 2020-06-03T14:00:08Z | |
dc.date.available | 2020-06-03T14:00:08Z | |
dc.date.issued | 2015 | |
dc.identifier.issn | 2211-601X | |
dc.identifier.uri | https://vet-erinar.vet.bg.ac.rs/handle/123456789/1269 | |
dc.description.abstract | The 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.publisher | Elsevier Science Bv, Amsterdam | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31083/RS// | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46009/RS// | |
dc.rights | openAccess | |
dc.source | 58th International Meat Industry Conference (MEATCON2015) | |
dc.subject | meat burgers | en |
dc.subject | sodium chloride | en |
dc.subject | potassium chloride | en |
dc.title | Reducing sodium chloride content in meat burgers by adding potassium chloride and onion | en |
dc.type | conferenceObject | |
dc.rights.license | ARR | |
dcterms.abstract | Бранковић, Ивана; Корицанац, Владимир; Спалевић, Љиљана; Лилић, Слободан; Вранић, Данијела; Павловић, Милош; Лакићевић, Бранкица; | |
dc.citation.volume | 5 | |
dc.citation.spage | 164 | |
dc.citation.epage | 167 | |
dc.citation.other | 5: 164-167 | |
dc.identifier.wos | 000380429000043 | |
dc.identifier.doi | 10.1016/j.profoo.2015.09.047 | |
dc.identifier.fulltext | https://vet-erinar.vet.bg.ac.rs/bitstream/id/243/1268.pdf | |
dc.type.version | publishedVersion |