Acceptability of Reduced Sodium in Breads, Cottage Cheese, and Pickles

Publisher Website

1 July 1983

journal article
Published by Wiley in Journal of Food Science

Vol. 48 (4), 1300-1302
https://doi.org/10.1111/j.1365-2621.1983.tb09215.x

Abstract

No abstract available

Keywords

This publication has 7 references indexed in Scilit:

Evaluation of Potassium Chloride as a Salt Substitute in Bread
Journal of Food Science, 1982
Mechanism, prevention and therapy of sodium-dependent hypertension
The American Journal of Medicine, 1980
High sodium-low potassium environment and hypertension
The American Journal of Cardiology, 1976
Overview: Salt and the development of essential hypertension
Preventive Medicine, 1976
A review of sources of and the toxic effects of excess sodium chloride and the protective effect of extra potassium in the diet
Plant Foods for Human Nutrition, 1973
Sodium—Potassium Chloride Mixtures as Table Salt
The American Journal of Clinical Nutrition, 1969
Possible role of chronic excess salt consumption in the pathogenesis of essential hypertension
The American Journal of Cardiology, 1961

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