Evaluation of selected quality parameters of reduced salt frankfurters
M. Jůzl; A. Saláková; M. Müllerová; Klára Kozohorská · 2018
WASTE classifies this as Abandoned Hypothesis · AI classification, approximate
A hypothesis was tested and not supported — a dead end worth knowing about before you pursue it.
Abstract (excerpt)
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…
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Metadata source: Semantic Scholar · DOI 10.5219/908