Salty taste in dairy foods: Can we reduce the salt?

Journal of Dairy Science

Volumn 94, Issue 2, 2011, Pages 636-645

  Drake, S L ^a   Lopetcharat, K ^a   Drake, M A ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Food application; Reduction; Sensory; Sodium chloride

Indexed keywords

WATER;

ANIMAL; ARTICLE; CHEESE; CHEMISTRY; CONSUMER; DAIRY PRODUCT; DIFFERENTIAL THRESHOLD; FOOD ANALYSIS; FOOD PREFERENCE; HYPERTENSION; MILK; SALT INTAKE; TASTE;

ANIMALS; CHEESE; CONSUMER SATISFACTION; DAIRY PRODUCTS; DIFFERENTIAL THRESHOLD; FOOD ANALYSIS; FOOD PREFERENCES; HYPERTENSION; MILK; SODIUM CHLORIDE, DIETARY; TASTE; WATER;

EID: 78751697252     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2010-3509     Document Type: Article

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