Strategies to reduce sodium consumption: A food industry perspective

Critical Reviews in Food Science and Nutrition

Volumn 49, Issue 10, 2009, Pages 841-851

  Dötsch, Mariska ^a   Busch, Johanneke ^a   Batenburg, Max ^a   Liem, Gie ^a   Tareilus, Erwin ^a   Mueller, Rudi ^b   Meijer, Gert ^a  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

^b UNILEVER RESEARCH   (United Kingdom)

Author keywords

Food; Public health; Salt; Sodium; Sodium chloride

Indexed keywords

ARTICLE; CATERING SERVICE; FOOD HANDLING; FOOD INDUSTRY; HEALTH PROMOTION; HUMAN; METHODOLOGY; SODIUM INTAKE;

FOOD HANDLING; FOOD INDUSTRY; FOOD SUPPLY; FOOD TECHNOLOGY; HEALTH PROMOTION; HUMANS; SODIUM, DIETARY;

EID: 71549134302     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408390903044297     Document Type: Article

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