articleTop 10% cited
Reducing sodium intake from meat products
Meat Science · 2005 · Vol. 70(3) · pp. 531–541
Marita Ruusunen✉(University of Helsinki)Eero Puolanne(University of Helsinki)
Sodium Intake and HealthFood Industry and Aquatic BiologyNutritional Studies and DietSodiumFood scienceChemistryLow sodiumSalt (chemistry)
Citations
589
FWCI
10.81
field-weighted impact
References
85
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99%
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Cited by
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References
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BMJ · 1988 · 2,217 citations
On the mechanism of water holding in meat: The swelling and shrinking of myofibrils
Meat Science · 1983 · 890 citations
Effects of heat on meat proteins – Implications on structure and quality of meat products
Meat Science · 2005 · 1,264 citations
Diet, nutrition and the prevention of chronic diseases
Medical Entomology and Zoology · 2002 · 4,893 citations
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