Impact of iodized table salt on the sensory characteristics of bread, sausage and pickle
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DOI: 10.1016/j.lwt.2018.04.009
Abstract: Abstract The impact of iodized table salt on the sensory quality of wheat bread, bologna sausage and pickled cucumber was studied. Table salt (NaCl) content of the products was 1.7, 1.2 and 1.7 g/100 g, respectively. Iodine,… read more here.
Keywords: salt; iodized table; impact iodized; sausage ... See more keywords