Salt – its role in meat products and the industry's action plan to reduce it-Reference-Cited by-同舟云学术

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Salt – its role in meat products and the industry's action plan to reduce it

Published:2005-02-16 Issue:1 Volume:30 Page:55-61
ISSN:1471-9827
Container-title:Nutrition Bulletin
language:en
Short-container-title:Nutrition Bulletin

Author:

Matthews K.¹,Strong M.¹

Affiliation:

1. The Meat and Livestock Commission, Milton Keynes, UK

Publisher

Wiley

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1467-3010.2005.00469.x

Reference21 articles.

1. British Meat Nutrition Education Service and Partners in Public Sector Catering Forum(2004)Getting the Balance Right. CD ROM for caterers.

2. Development of low‐fat ground beef;Egbert WR;Food Technology,1991

3. GilbertPA&HeislerG(2004)Salt and health.Nutrition Bulletin30:62–9.

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