Chapter: Reducing salt (sodium) levels in processed meat, poultry and fish products

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Home > Production and Processing of Healthy Meat, Poultry and Fish Products > Reducing salt (sodium) levels in processed meat, poultry and fish products

Production and Processing of Healthy Meat, Poultry and Fish Products |

A.M. Pearson; T.R. Dutson

Springer US

Production and Processing of Healthy Meat, Poultry and Fish Products

Reducing salt (sodium) levels in processed meat, poultry and fish products

Chapter Info

Authors

Janet E. Collins

ARI Id

1664497719458_1939325

Access

Not Available Free

Pages

282-297

DOI

10.1007/978-1-4613-1125-6_14

Chapter URL

https://rd.springer.com/chapter/10.1007/978-1-4613-1125-6_14

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