Evaluation of salt content and effectiveness of excessive salt reduction methods in selected commercially available dried fish types in Sri Lanka

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dc.contributor.authorLakmini, D. P.
dc.contributor.authorMunasinghe, H
dc.contributor.authorSilva, A.B.G
dc.date.accessioned2022-03-15T04:31:35Z
dc.date.available2022-03-15T04:31:35Z
dc.date.issued2021
dc.identifier.citationLakmini, D. P., et al.(2021). Evaluation of salt content and effectiveness of excessive salt reduction methods in selected commercially available dried fish types in Sri Lanka, Vidyodaya Journal of Science 24 No. 02 (2021) 53-64en_US
dc.identifier.doihttps://doi.org/10.31357/vjs.v24i02.5415en_US
dc.identifier.urihttp://dr.lib.sjp.ac.lk/handle/123456789/10595
dc.language.isoenen_US
dc.publisherFaculty of Applied Sciences, University of Sri Jayewardenepuraen_US
dc.subjectDried fish, protein loss, salt-intake, salt reduction, non-communicable diseasesen_US
dc.titleEvaluation of salt content and effectiveness of excessive salt reduction methods in selected commercially available dried fish types in Sri Lankaen_US
dc.typeArticleen_US

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Volume 24 Issue 02 2021