Reducing salt in foods /

Reducing Salt in Foods, Second Edition, presents updated strategies for reducing salt intake. The book contains comprehensive information on a wide range of topics, including the key health issues driving efforts to reduce salt, government action regarding salt reduction and the implications of salt...

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Bibliographic Details

Corporate Author:	ScienceDirect (Online service)
Other Authors:	Beeren, Cindy (Editor), Groves, Kathy (Editor), Titoria, Pretima M. (Editor)
Format:	eBook
Language:	English
Published:	Duxford : Woodhead Publishing, an imprint of Elsevier, [2019]
Edition:	Second edition.
Series:	Woodhead Publishing in food science, technology, and nutrition.
Subjects:	Food > Sodium content. Salting of food. Salt > Health aspects. Aliments > Teneur en sodium. Salaison. TECHNOLOGY & ENGINEERING > Food Science. Food > Sodium content Salt > Health aspects Salting of food Electronic books.
Online Access:	Connect to the full text of this electronic book