id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
afs-5725	RUUSUNEN, M.; NIEMISTÖ, M.; PUOLANNE, E.	Sodium reduction in cooked meat products by using commercial potassium phosphate mixtures	2002	9	.pdf	application/pdf	5233	310	69	In addition to salt (NaCl), sodium phosphate also increases the sodium content of meat products. Thus, the effects of replacing sodium phosphate with potassium phosphate on sodium content and properties of low-salt cooked bologna-type sausage and cooked ham were studied.	cache/afs-5725.pdf	txt/afs-5725.txt