Salt microspheres and potassium chloride usage for sodium reduction: Case study with sushi-Reference-Cited by-同舟云学术

Salt microspheres and potassium chloride usage for sodium reduction: Case study with sushi

Published:2017-07-04 Issue:1 Volume:24 Page:3-14
ISSN:1082-0132
Container-title:Food Science and Technology International
language:en
Short-container-title:Food sci. technol. int.

Author:

Đorđević Đani¹,Buchtová Hana¹,Macharáčková Blanka²

Affiliation:

1. Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, Brno, Czech Republic

2. Department of Gastronomy, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences, Brno, Czech Republic

Publisher

SAGE Publications

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science

Link

http://journals.sagepub.com/doi/pdf/10.1177/1082013217718965

Reference25 articles.

1. Salt intakes around the world: implications for public health

2. Relationship between food preferences and PROP taster status of college students

3. Innovative and Collaborative Strategies to Reduce Population-Wide Sodium Intake

4. Japanese cuisine in Poland: attitudes and behaviour among Polish consumers

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