Published November, 2012
By A.M. Pearson and T.R. Dutson
Publisher: Springer (Springer-Verlag New York Inc.)
Series: Advances in Meat Research
Rating:
Availability: Available

The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake.

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