Effect of iodized salt on organoleptic properties of processed foods: a systematic review.

Blankenship JL, Garrett GS, Khan NA, De-Regil LM, Spohrer R, Gorstein J

DOI: 10.1007/s13197-018-3277-9
Published: 2018 Sep
Container: Journal of food science and technology
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1007/s13197-018-3277-9,
  title = {Effect of iodized salt on organoleptic properties of processed foods: a systematic review.},
  author = {Blankenship JL and Garrett GS and Khan NA and De-Regil LM and Spohrer R and Gorstein J},
  year = {2018},
  journal = {Journal of food science and technology},
  doi = {10.1007/s13197-018-3277-9},
  url = {https://doi.org/10.1007/s13197-018-3277-9}
}

RIS

TY  - JOUR
TI  - Effect of iodized salt on organoleptic properties of processed foods: a systematic review.
AU  - Blankenship JL
AU  - Garrett GS
AU  - Khan NA
AU  - De-Regil LM
AU  - Spohrer R
AU  - Gorstein J
PY  - 2018
JO  - Journal of food science and technology
DO  - 10.1007/s13197-018-3277-9
UR  - https://doi.org/10.1007/s13197-018-3277-9
ER  -

APA

JL, B., GS, G., NA, K., LM, D., R, S., & J, G. (2018). Effect of iodized salt on organoleptic properties of processed foods: a systematic review.. Journal of food science and technology. https://doi.org/10.1007/s13197-018-3277-9

Source records

pubmed · retrieved 2026-09-26T07:52:44.872Z