Reducing sodium a European perspective

Food Technology

Volumn 60, Issue 3, 2006, Pages 24-29

  Brandsma, Iwan ^a  

^a Savoury Ingredients   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

HEALTH RISKS; HYDROLYSIS; NUTRITION; POTASH; PROTEINS;

GOVERNMENT CAMPAIGNS; HYDROLYZED VEGETABLE PROTEIN; MEDIA; MONOSODIUM GLUTAMATE;

SALTS;

EID: 33645781557     PISSN: 00156639     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Review

References (16)

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4. EFSA. 2005b. Opinion of the Scientific Panel on Dietetic Products, Nutrition and Allergies on a request from the Commission related to the tolerable upper intake level of sodium. European Food Safety Authority, www.efsa.eu.int/science/nda/nda_opinions/974/ nda_opinion_ej209_sodium_summary_enl.pdf.
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9. FSA. 2006. Campaign support. Food Standards Agency, UK. www.salt.gov.uk/campaign_support.shtml.
10. Gibb, S. 2004. Rating retailers for health. Natl. Consumer Council, UK.
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