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Calcium glutamate enhances acceptability of reduced-salt sausages


Woodward, DR and Lewis, PA and Ball, PJ and Beard, TC, Calcium glutamate enhances acceptability of reduced-salt sausages, Asia Pacific Journal of Clinical Nutrition Vol 12 (suppl), 30 November to 3 December 2003, Hobart, pp. S35. ISSN 0964-7058 (2003) [Conference Extract]

Item Details

Item Type:Conference Extract
Research Division:Biomedical and Clinical Sciences
Research Group:Nutrition and dietetics
Research Field:Nutrition and dietetics not elsewhere classified
Objective Division:Health
Objective Group:Public health (excl. specific population health)
Objective Field:Nutrition
UTAS Author:Woodward, DR (Dr David Woodward)
UTAS Author:Lewis, PA (Ms Trish Lewis)
UTAS Author:Ball, PJ (Mr Peter Ball)
UTAS Author:Beard, TC (Dr Trevor Beard)
ID Code:28262
Year Published:2003
Deposited By:Biochemistry
Deposited On:2003-08-01
Last Modified:2004-03-09

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