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Calcium glutamate enhances acceptability of reduced-salt sausages
Citation
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 |
| Downloads: | 0 |
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