Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference32 articles.
1. Barr, S. (2008). Reducing dietary sodium intake. In: Bruce and McDonald. (ed) Handbook of Canadian Conucil of Food and Nutrition (CCFN) Watching Brief, Canadian Foundation for Dietetic Research (CFED), CANADA, p 1–11.
2. Brack, H. P., Tirmizi, S. A., & Jr Risen, W. M. (1997). A spectroscopic and viscometric study of the metal ion-induced gelation of the biopolymer chitosan. Polymer, 38, 2351–2362.
3. Brandsma, I. (2006). Reducing sodium: A European perspective. Food Technology, 60, 25–29.
4. Deshpande, A. D., Harris-Hayes, M., & Schootman, M. (2008). Epidemiology of diabetes and diabetes-related complications. Physical Therapy Journal, 88, 1254–1264.
5. Doyle, M. E., & Glass, K. A. (2010). Sodium reduction and its effects of food safety, food quality and human health. Comprehensive Revues in Food Science and Food Safety, 9, 44–56.
Cited by
3 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献