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Salt, fat and sugar reduction : sensory approaches for nutritional reformulation of foods and beverages /

Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages explores salt, sugar, fat and the current scientific findings that link them to diseases. The sensory techniques that can be used for developing consumer appealing nutritional optimized products ar...

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Bibliographic Details
Main Author: O'Sullivan, Maurice G. (Author)
Corporate Author: ScienceDirect (Online service)
Format: eBook
Language:English
Published: Duxford, United Kingdom : Woodhead Publishing, an imprint of Elsevier, [2020]
Series:Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Dietetics.
Diet in disease.
Salt > Physiological effect.
Food > Fat content.
Sugar > Physiological effect.
Diet
Diététique.
Régimes alimentaires.
Sel > Effets physiologiques.
Aliments > Teneur en matière grasse.
Sucre > Effets physiologiques.
Diet in disease
Dietetics
Food > Fat content
Salt > Physiological effect
Sugar > Physiological effect
Electronic books.
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Call Number: RM216 .O75 2020eb
 
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RM216 .O75 2020eb Available