Comparison of a sodium-based and a chloride-based approach...

Journal of Food Composition and Analysis 2013 / 08 Vol. 31; Iss. 1

Comparison of a sodium-based and a chloride-based approach for the determination of sodium chloride content of processed foods in the Netherlands

Capuano, Edoardo, van der Veer, Grishja, Verheijen, Peter J.J., Heenan, Samuel P., van de Laak, Leo F.J., Koopmans, Henk B.M., van Ruth, Saskia M.
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Volume:
31
Language:
english
Journal:
Journal of Food Composition and Analysis
DOI:
10.1016/j.jfca.2013.04.004
Date:
August, 2013
File:
PDF, 423 KB
english, 2013
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