Use of Consumer Acceptability as a Tool to Determine the Level of Sodium Reduction: A Case Study on Beef Soup Substituted With Potassium Chloride and Soy‐Sauce Odor

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|80|11|S2570-S2577

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.80, Iss.11, 2015-11, pp. : S2570-S2577

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