Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory Properties-Reference-Cited by-同舟云学术

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Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory Properties

Published:2015-11-27 Issue:1 Volume:81 Page:S150-S155
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Huynh Hue Linh¹,Danhi Robert¹,Yan See Wan²

Affiliation:

1. the School of Hospitality and Tourism; Taylor's Univ. Lakeside Campus; No.1, Jalan Taylor's 47500 Subang Jaya Selangor Darul Ehsan Malaysia

2. the School of Biosciences; Taylor's Univ. Lakeside Campus; No.1, Jalan Taylor's 47500 Subang Jaya Selangor Darul Ehsan Malaysia

Publisher

Wiley

Subject

Food Science

Reference30 articles.

2. Salt intakes around the world: implications for public health;Brown;Intl J Epidemiol,2009

3. Origins and evolution of the Western diet: health implications for the 21st century;Cordain;Am J Clin Nutr,2005

4. Umami and the foods of classical antiquity;Curtis;Am J Clin Nutr,2009

5. Strategies to reduce sodium consumption: a food industry perspective;Dötsch;Crit Revn Food Sci Nutr,2009

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