Production and Processing of Healthy Meat, Poultry and Fish Products
A.M. Pearson, T.R. Dutson
Springer-Verlag New York Inc., 2012
172,25 €On orderDelivery: 2-3 weeks
The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake.
- ISBN-13
- 9781461284291
- ISBN-10
- 1461284295
- Publisher
- Springer-Verlag New York Inc.
- Year
- 2012
- Publication date
- 2012-11-26
- Pages
- 367
- Dimensions
- 235x155x