Reducing salt: A challenge for the meat industry.

By E. Desmond. Meat Science, 2006

822 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Nutrition and Dietetics, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/342720bca82cdae84287c8fe825f0f7459747828

Citations in the corpus

• Evaluation of Antimicrobial Activities of Commercial Herb and Spice Extracts Against Selected Food-Borne Bacteria (2013, neutral): “Recently there has also been an observed trend towards reducing salt levels in ready meals as a result of the proven association between excessive sodium intake, the development of hypertension and increased risk of cardiovascular disease (Desmond, 2006).”