Individualized optimization of the salt content of white bread for acceptability

Conner, Mark T, Booth, David A, Clifton, Verity J and Griffiths, Richard P (1988) Individualized optimization of the salt content of white bread for acceptability. Journal of Food Science, 53 (2). pp. 549-554. ISSN 0022-1147

Full text not available from this repository.
Item Type: Article
Schools and Departments: School of Psychology > Psychology
Subjects: B Philosophy. Psychology. Religion > BF Psychology > BF0180 Experimental psychology
G Geography. Anthropology. Recreation > GN Anthropology > GN301 Ethnology. Social and cultural anthropology > GN406 Cultural traits, customs, and institutions > GN407 Technology. Material culture Including food, shelter, fire, tools, etc.
R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine > RA0601 Food and food supply in relation to public health
T Technology > TP Chemical technology > TP0368 Food processing and manufacture
Depositing User: prof. David Booth
Date Deposited: 12 Oct 2015 09:00
Last Modified: 12 Oct 2015 09:00
URI: http://sro.sussex.ac.uk/id/eprint/57072
📧 Request an update