Sensory preference and detection threshold for salt taste among undergraduate students, Health Campus, Universiti Sains Malaysia

Salt is one of the human’s essential food seasonings. Most dietary sodium is consumed as common salt (sodium chloride). About 90% of salt is largely added in food processing, in restaurant food, in sauces and cooking. However, high consumption of salt is highly related with several health problems s...

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Bibliographic Details
Main Author:	Razak, Nurul Husna Abdul
Format:	Monograph
Language:	English
Published:	Pusat Pengajian Sains Kesihatan 2017
Subjects:	QP351-495 Neurophysiology and neuropsychology R Medicine (General)
Online Access:	http://eprints.usm.my/57597/
Abstract	Abstract here

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