Novel technique for measuring salt concentrations in food using silver dichromate
Curing with salt reduces water content in food and extends its shelf life; therefore, understanding salt permeability in food is critical to food quality and safety. Although there are many new techniques to measure salt concentrations in food, they cannot be applied in practice owing to drawbacks s...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927124002065 |
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