Quality and sensory acceptance of fish sauce partially substituting sodium chloride or natural salt with potassium chloride during the fermentation process-Reference-Cited by-同舟云学术

Quality and sensory acceptance of fish sauce partially substituting sodium chloride or natural salt with potassium chloride during the fermentation process

Published:2003-03-26 Issue:4 Volume:38 Page:435-443
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Sanceda N.,Suzuki E.,Kurata T.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2003.00710.x/fullpdf

Reference26 articles.

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2. Fatty acids and sensory acceptance of dietary sodium-potassium fish sauce;Chayovan;Journal of Agricricultural and Food Chemistry,1983

3. Effects of chronic excess salt feeding: induction of self-sustaining hypertension in rats;Dahl;Journal of Experimental Medicine,1961

4. Salt and hypertension;Dahl;American Journal of Clinical Nutrition,1972

5. Long-term potassium supplementation lowers blood pressure in elderly hypertensive subjects;Fotherby;International Journal of Clinical Practice,1997

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