GIDALARDA SODYUM AZALTIMI
Author:
Publisher
Association of Food Technology, Turkey
Subject
General Medicine
Reference101 articles.
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3. Antúnez, L., Giménez, A., Vidal, L., & Ares, G. (2018). Partial replacement of NaCl with KCl in bread: Effect on sensory characteristics and consumer perception. J Sens Stud, 33: e12441, doi: 10.1111/joss.12441.
4. Arcand, J., Jefferson, K., Schermel, A., Shah, F., Trang, S., Kutlesa, D., ..., L’Abbe, M. R. (2016). Examination of food industry progress in reducing the sodium content of packaged foods in Canada: 2010 to 2013. Appl Physiol Nutr Metab, 41: 684-690, doi: 10.1139/apnm-2015-0617.
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