Sensory preference and detection threshold for salt taste among undergraduate students, Health Campus, Universiti Sains Malaysia
Salt is one of the human’s essential food seasonings. Most dietary sodium is consumed as common salt (sodium chloride). About 90% of salt is largely added in food processing, in restaurant food, in sauces and cooking. However, high consumption of salt is highly related with several health problems s...
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| Format: | Monograph |
| Language: | English |
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Pusat Pengajian Sains Kesihatan
2017
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| Online Access: | http://eprints.usm.my/57597/1/Nurul%20Husna%20Abdul%20Razak-CD%20-%20e.pdf http://eprints.usm.my/57597/ |
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