Production and processing of healthy meat, poultry and fish products
Auteur :
Pearson, A.M. / Dutson, T.R.
Éditeur :
Springer-Verlag New York Inc.
ISBN :
9781461284291
Date de publication :
26 nov. 2012
Dimensions :
23,5 x 15,5 cm
Langue :
Anglais
Pays d'origine :
USA
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.