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Reduction of Sodium Intake from Papaya Salad with the Use o..:
PHOTI, Juntima
;
CHAVASIT, Visith
;
CHITCHANG, Uraiporn
...
Journal of Nutritional Science and Vitaminology. 66 (2020) Supplement - p. S173-S178 , 2020
Link:
https://doi.org/10.3177/jnsv.66.s173
RT Journal T1 <Title>Reduction of Sodium Intake from Papaya Salad with the Use of Sodium-Reduced Fermented Fish in Producing Traditional Seasoning Sauce</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.3177_jnsv.66.s173&Exemplar=1&LAN=DE A1 PHOTI, Juntima A1 CHAVASIT, Visith A1 CHITCHANG, Uraiporn A1 EGKANTRONG, Pasamai A1 CHINCHANUPAP, Kamonwan A1 BOONPRADERM, Aititada PB Center for Academic Publications Japan YR 2020 SN 0301-4800 SN 1881-7742 JF Journal of Nutritional Science and Vitaminology VO 66 IS Supplement SP S173 OP S178 LK http://dx.doi.org/https://doi.org/10.3177/jnsv.66.s173 DO https://doi.org/10.3177/jnsv.66.s173 SF ELIB - SuUB Bremen
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