2017•Meat ScienceOpen access

Free-sodium salts mixture and AlgySalt® use as NaCl substitutes in fresh and cooked meat products intended for the hypertensive population

Mehdi Triki, I. Khemakhem, Ines Trigui, Riadh Ben Salah, S. Jaballi, Claudia Ruíz‐Capillas, Med Ali Ayadi, Houneïda Attia, Souhail Besbes

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Key concepts: Food science, Chemistry, Cooked meat, Sodium, Population, Organic chemistry, Sociology, Demography

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Free-sodium salts mixture and AlgySalt® use as NaCl substitutes in fresh and cooked meat products intended for the hypertensive population — Research Paper | ScholarLens