Type
Discussion paper
Subjects
Food Safety, Food safety and suitability research, Food science
As one part of its Nutrition Strategy 2009-12, the New Zealand Food Safety Authority (NZFSA) has identified sodium reduction as a priority new work programme. The Science Group of NZFSA commissioned the University of Otago (the ‘authors’) to write a discussion document that provided a review of information on sodium and its effects on food safety and human health.
Published
Last updated
