Salt Reduction in Food Products: A Systematic Review of Clean-Label Ingredients and Non-Thermal Technologies
Article in Trends in Food Science & Technology (August 2024)
The most recent citing publications are shown below. View all 4 publications that cite this research output on Dimensions.
Effect of high pressure processing on color, texture and volatile compounds during sardine refrigeration
Preprint in Research Square (June 2024)
Optimizing feed utilization and reducing deterioration of African catfish feed with sodium propionate supplementation
Article in Aquaculture Reports (December 2023)