Effect of processing temperature (70 °C) and high pressure treatment (300 and 600 MPa) on the partition coefficient of sodium (pNa+) in salted pork loins as a new strategy to influence saltiness perception

Effect of processing temperature (70 °C) and high pressure treatment (300 and 600 MPa) on the partition coefficient of sodium (pNa+) in salted pork loins as a new strategy to influence saltiness perception
Tomas Bolumar, Kai Thiemann, Regina Lohmayer, Dagmar A. Brüggemann