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Self assessment

1

What are the main health disorders that can be associated with high salt intake?

a)
b)
c)
d)
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2

What is the main physical defect associated with using too little salt when manufacturing ham?

a)
b)
c)
d)
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3

Why can Potassium Chloride not be a cpmplete substitute for Sodium Chloride from the product acceptability point of view?

a)
b)
c)
d)
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4

Which of the following would be inappropiate as a partial substitute for Sodium Chloride in cured pig-meat?

a)
b)
c)
d)
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