Salt content in bread and dough from northern Portugal: Method development and comparison

Journal of Food Composition and Analysis

Volumn 27, Issue 1, 2012, Pages 14-20

  Placido A ^a,b   Kupers, R ^a,c   Paiga P ^a   Magalhaes J ^b   Nouws, H P A ^a   Delerue Matos, C ^a   Oliveira, M B P P ^b  

^a INSTITUTO SUPERIOR DE ENGENHARIA DO PORTO   (Portugal)

^b UNIVERSITY OF PORTO   (Portugal)

^c Katholieke Hogeschool Limburg   (Belgium)

Author keywords

Atomic absorption spectrometry; Bread; Food analysis; Food composition; Food legislation; Ion selective electrode; Potentiometry; Salt; Sodium chloride

Indexed keywords

EID: 84864016118     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2012.04.004     Document Type: Article

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