HIGHLIGHTS
- who: Siti Nurmilah and collaborators from the Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang Kilometer, Jatinangor, Indonesia have published the article: Strategies to Reduce Salt Content and Its Effect on Food Characteristics and Acceptance: A Review, in the Journal: Foods 2022, 11, 3120. of /2022/
- what: Changes in food production practices have minimized possible health risks, but diverse factors affect how customers perceive salt in food.
- how: Various databases including Science Direct Google Scholar and Web of Science were used to conduct this review. The results showed that multiple . . .
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