Hoppu, U.; Hopia, A.; Pohjanheimo, T.; Rotola-Pukkila, M.; Mäkinen, S.; Pihlanto, A.; Sandell, M.
Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food. Foods 2017, 6, 103.
https://doi.org/10.3390/foods6120103
AMA Style
Hoppu U, Hopia A, Pohjanheimo T, Rotola-Pukkila M, Mäkinen S, Pihlanto A, Sandell M.
Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food. Foods. 2017; 6(12):103.
https://doi.org/10.3390/foods6120103
Chicago/Turabian Style
Hoppu, Ulla, Anu Hopia, Terhi Pohjanheimo, Minna Rotola-Pukkila, Sari Mäkinen, Anne Pihlanto, and Mari Sandell.
2017. "Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food" Foods 6, no. 12: 103.
https://doi.org/10.3390/foods6120103
APA Style
Hoppu, U., Hopia, A., Pohjanheimo, T., Rotola-Pukkila, M., Mäkinen, S., Pihlanto, A., & Sandell, M.
(2017). Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food. Foods, 6(12), 103.
https://doi.org/10.3390/foods6120103