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Alternatives to reduce sodium in processed foods and the potential of high pressure technology

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Dettagli Bibliografici
Autore principale:	Fernando Morais RODRIGUES
Natura:	Artículo científico
Lingua:	en
Pubblicazione:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2016
Soggetti:	Agrociencias Salt reduction hypertension risk excessive consumption technological options High Pressure Processing (HPP)
Accesso online:	Acceder al recurso
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

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