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The effects of a reduced-sodium, high-potassium salt substitute on food taste and acceptability in rural northern China

China Salt Substitute Study Collaborative Group, Li, Nicole, Prescott, John, Wu, Yangfeng, Barzi, Federica, Yu, Xuequn, Zhao, Liangcheng, Neal, Bruce and Huxley, Rachel 2009, The effects of a reduced-sodium, high-potassium salt substitute on food taste and acceptability in rural northern China, British Journal of Nutrition, vol. 101, no. 7, pp. 1088-1093, doi: 10.1017/S0007114508042360.

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Title The effects of a reduced-sodium, high-potassium salt substitute on food taste and acceptability in rural northern China
Author(s) China Salt Substitute Study Collaborative Group
Li, Nicole
Prescott, John
Wu, Yangfeng
Barzi, Federica
Yu, Xuequn
Zhao, Liangcheng
Neal, Bruce
Huxley, RachelORCID iD for Huxley, Rachel orcid.org/0000-0002-2705-6616
Journal name British Journal of Nutrition
Volume number 101
Issue number 7
Start page 1088
End page 1093
Total pages 6
Publisher Cambridge University Press
Place of publication Cambridge, Eng.
Publication date 2009-04-14
ISSN 0007-1145
1475-2662
Keyword(s) science & technology
life Sciences & biomedicine
nutrition & dietetics
randomised-controlled trials
salt
sodium
potassium
taste
China
blood pressure
reduction
consumer
KCL
China Salt Substitute Study Collaborative Group
Language eng
DOI 10.1017/S0007114508042360
Indigenous content off
Field of Research 0702 Animal Production
1111 Nutrition and Dietetics
0908 Food Sciences
HERDC Research category C1.1 Refereed article in a scholarly journal
Copyright notice ©2008, The Authors
Free to Read? Yes
Persistent URL http://hdl.handle.net/10536/DRO/DU:30132407

Document type: Journal Article
Collections: Faculty of Health
PVC's Office - Health
Open Access Collection
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Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.