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

✍ Scribed by 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.

• Book ID: 122679144
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 423 KB
• Volume: 31
• Category: Article
• ISSN: 0889-1575
• DOI: 10.1016/j.jfca.2013.04.004