Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices-Reference-Cited by-同舟云学术

Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices

Published:2019-07-25 Issue:5 Volume:18 Page:1453-1473
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Petit Gaëlle¹²,Jury Vanessa¹²,Lamballerie Marie¹²,Duranton Frédérique³,Pottier Laurence¹²,Martin Jean‐Luc⁴

Affiliation:

1. ONIRIS ‐ Ecole Nationale VétérinaireAgroalimentaire et de l'alimentation Nantes‐Atlantique Rue de la Géraudière, BP 62241 44322 Nantes Cedex France

2. GEPEA ‐ Laboratoire de Génie des Procédés ‐ Environnement – Agroalimentaire ‐ MAPS2 ‐ Matrices Aliments Procédés Propriétés Structure – Sensoriel 44322 Nantes Cedex France

3. CTCPARue de la Géraudière BP 62241 44322 Nantes Cedex France

4. Ifip‐Institut du PorcPôle viandes et charcuteries 7 Avenue du Général de Gaulle 94700 Maisons‐Alfort France

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12478

Reference311 articles.

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2. The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami

3. Guidelines for measurement of blood pressure, follow‐up, and lifestyle counselling. Canadian coalition for high blood pressure prevention and control;Abbott D.;Revue Canadienne de Sante Publique, Canadian Journal of Public Health,1994

4. Effect of lower sodium intake on health: Systematic review and meta‐analyses;Aburto N. J.;British Medical (Association) Journal (BMJ Open),2013

5. Reduced dietary salt for the prevention of cardiovascular disease

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