Conner, Mark T, Booth, David A, Clifton, Verity J and Griffiths, Richard P (1988) Individualized optimization of the salt content of white bread for acceptability. Journal of Food Science, 53 (2). pp. 549-554. ISSN 0022-1147

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Item Type:	Article
Schools and Departments:	School of Psychology > Psychology
Subjects:	B Philosophy. Psychology. Religion > BF Psychology > BF0180 Experimental psychology G Geography. Anthropology. Recreation > GN Anthropology > GN301 Ethnology. Social and cultural anthropology > GN406 Cultural traits, customs, and institutions > GN407 Technology. Material culture Including food, shelter, fire, tools, etc. R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine > RA0601 Food and food supply in relation to public health T Technology > TP Chemical technology > TP0368 Food processing and manufacture
Depositing User:	prof. David Booth
Date Deposited:	12 Oct 2015 09:00
Last Modified:	12 Oct 2015 09:00
URI:	http://srodev.sussex.ac.uk/id/eprint/57072

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