Use of alternative curing salts for processing salamis
Dong-Gyun Yim (Yim DG), Ku-Young Chung (Chung KY), Cheorun Jo (Jo C), Ki-Chang Nam (Nam KC)
Asian-Australas J Anim Sci. 2018;31(1):123-128.   Published online 2017 Aug 16     DOI:
Citations to this article as recorded by Crossref logo
Metallic-based salt substitutes to reduce sodium content in meat products
Mirian Pateiro, Paulo ES Munekata, Aurora Cittadini, Rubén Domínguez, José M Lorenzo
Current Opinion in Food Science.2021; 38: 21.     CrossRef
Development of an Iberian Chorizo Salted With a Combination of Mineral Salts (Seawater Substitute) and Better Nutritional Profile
Luis Tejada, Laura Buendía-Moreno, Elisa Álvarez, Agustín Palma, Eva Salazar, Beatriz Muñoz, Adela Abellán
Frontiers in Nutrition.2021;[Epub]     CrossRef
Subacute feeding toxicity of low‐sodium sausages manufactured with sodium substitutes and biopolymer‐encapsulated saltwort (Salicornia herbacea) in a mouse model
Eun Young Jung, Da Young Lee, On You Kim, Seung Yun Lee, Dong Gyun Yim, Sun Jin Hur
Journal of the Science of Food and Agriculture.2020; 100(2): 794.     CrossRef
Isolation and identification of angiotensin I-converting enzyme inhibitory peptides derived from thermolysin-injected beef M. longissimus
Juhui Choe, Kuk-Hwan Seol, Hyun-Jin Kim, Jin-Taek Hwang, Mooha Lee, Cheorun Jo
Asian-Australasian Journal of Animal Sciences.2019; 32(3): 430.     CrossRef