Sodium and potassium contents in selected salts and sauces
The study was undertaken to determine and compare the sodium and potassium contents in selected salts (table salt, coarse salt, French sea salt, Himalayan pink salt and bamboo salt) and sauces (light soy sauce, sweet soy sauce, chili sauce, tomato sauce and mayonnaise). Findings of the present study...
Wedi'i Gadw mewn:
| Prif Awduron: | , , |
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| Fformat: | Erthygl |
| Iaith: | English |
| Cyhoeddwyd: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2016
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| Mynediad Ar-lein: | http://psasir.upm.edu.my/id/eprint/50459/1/%2846%29.pdf |
| Tagiau: |
Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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