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Linking the chemistry and physics of food with health and nutrition
Impact Factor 2.686 12 Issues per Year Indexed in Medline

Salt release from potato crisps

Xing Tiana and   Ian D. Fisk*a  
Corresponding authors
Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Loughborough, Leicestershire, United Kingdom
E-mail: Ian.Fisk@nottingham.ac.uk
Fax: +44 (0)115 951 6142
Tel: +44 (0)115 951 6037
Food Funct., 2012,3, 376-380

DOI: 10.1039/C2FO10282J
Received 20 Dec 2011, Accepted 18 Jan 2012
First published online 16 Feb 2012
Open Access
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