Acceptability of Reduced Sodium in Breads, Cottage Cheese, and Pickles
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 4, pages 1300–1302, July 1983
How to Cite
JANEWYATT, C. (1983), Acceptability of Reduced Sodium in Breads, Cottage Cheese, and Pickles. Journal of Food Science, 48: 1300–1302. doi: 10.1111/j.1365-2621.1983.tb09215.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 9/28/82; revised 3/21/83; accepted 4/4/83.
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