Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium content

Meat Science

Volumn 73, Issue 3, 2006, Pages 484-490

  Guardia M D ^a   Guerrero, L ^a   Gelabert, J ^a   Gou, P ^a   Arnau, J ^a  

^a IRTA   (Spain)

Author keywords

Acceptability and preference; Consumer attitudes; Fermented sausages; Meat products; Reduced sodium content

Indexed keywords

EID: 33646528679     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.01.009     Document Type: Article

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