Sodium content in retail Cheddar, Mozzarella, and process cheeses varies considerably in the United States

Journal of Dairy Science

Volumn 94, Issue 3, 2011, Pages 1605-1615

  Agarwal, S ^a   McCoy, D ^a   Graves, W ^a   Gerard, P D ^b   Clark, S ^c  

^a Dairy Research Institute   (United States)

^b CLEMSON UNIVERSITY   (United States)

^c IOWA STATE UNIVERSITY   (United States)

Author keywords

Dairy; Hypertension; Labeling; Salt

Indexed keywords

ANIMAL; ARTICLE; CHEESE; FOOD PACKAGING; SODIUM INTAKE; UNITED STATES;

ANIMALS; CHEESE; FOOD LABELING; SODIUM, DIETARY; UNITED STATES;

EID: 79951685309     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2010-3782     Document Type: Article

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