Sodium reduction in foods: a necessity for a growing sector of the population-Reference-Cited by-同舟云学术

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Sodium reduction in foods: a necessity for a growing sector of the population

Published:2007-11 Issue:11 Volume:18 Page:583
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Cited by 6 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

1. Impact on the physicochemical and sensory properties of salt reduced corned beef formulated with and without the use of salt replacers;LWT;2018-06

2. New Approaches to Production of Turkish-type Dry-cured Meat Product "Pastirma": Salt Reduction and Different Drying Techniques;KOREAN J FOOD SCI AN;2018

3. Sodium Replacers;Handbook of Analysis of Active Compounds in Functional Foods;2012-01-18

4. Innovations for healthier processed meats;Trends in Food Science & Technology;2011-09

5. Influence of salts on starch degradation: Part I - sodium chloride;Starch - Stärke;2011-07-20

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