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POTASSIUM LACTATE

 
National Institutes of Health

Papers overview

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2014
2014
The purpose of this study was to evaluate the combined effects of sodium chloride (NaCl) substitutes, including potassium lactate… Expand
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Highly Cited
2009
Highly Cited
2009
Ten raw hams (from 5 carcasses) were boned and salted either with salt reduction (15g/kg NaCl) or salt reduction with addition of… Expand
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Highly Cited
2008
Highly Cited
2008
The effect of six mixtures with 50% molar substitution of KCl (0-50%) and potassium lactate (0-50%) as NaCl substitutes in small… Expand
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Highly Cited
2006
Highly Cited
2006
In two experiments, the relationship between metmyoglobin (MMb) reduction and lactate to pyruvate conversion with concomitant… Expand
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2006
2006
This study evaluated post-processing chemical solutions for their antilisterial effects on commercial smoked sausage formulated… Expand
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Highly Cited
2004
Highly Cited
2004
Natural moisturizing factor (NMF) of the stratum corneum (SC) has been established to play important roles in the physical… Expand
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Highly Cited
2004
Highly Cited
2004
A central composite response surface design was used to determine the time to growth of Listeria monocytogenes as a function of… Expand
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Highly Cited
2003
Highly Cited
2003
Listeria monocytogenes, a psychrotrophic foodborne pathogen, is a frequent postprocessing contaminant of ready-to-eat (RTE) meat… Expand
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Highly Cited
2002
Highly Cited
2002
A central composite second-order response surface design was employed to determine the influences of added sodium chloride (0.8… Expand
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Highly Cited
1996
Highly Cited
1996
Salt is essential in the elaboration of dry meat products, contributing to their texture and flavour development. The effect… Expand
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