British Food Journal, Volume 104, Issue 2
ebook ∣ Sodium from Salt: Uses, Functions and Research Needs · British Food Journal
By Chris Griffith
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This e-book includes two papers that consist of key research done at leading food institutions in the UK into the amounts of salt in common foods and the reasons for its presence. This e-book informs the ongoing debate on future research needs and health education messages in the high blood pressure risk factor debate
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