Abandoned HypothesisOpen accessChemistry
Evaluation of selected quality parameters of reduced salt frankfurters
M. Jůzl, A. Saláková, M. Müllerová et al. · 2018
Higher salt content in foods brings health risks associated with hypertension and leads to an increased risk of strokes and fatal vascular diseases. For this study, a frankfurter was chosen as a frequently consumed meat product. In…
View details →