articleMeat ScienceMay 9, 2006Closed access

Reducing salt: A challenge for the meat industry

EDEoin Desmond
PubMed
Indexed incrossrefpubmed

Abstract

No abstract available for this paper.

Citation impact

801
total citations
FWCI
12.28
Percentile
100%
References
54
Citations per year

Authors

1

Topics & keywords

Topics
Keywords
  • Food science
  • Sodium
  • Ingredient
  • Taste
  • Low sodium
  • Business
  • Salt (chemistry)
  • Meat packing industry
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