Sodium—Potassium Chloride Mixtures as Table Salt
Sodium—Potassium Chloride Mixtures as Table Salt is a scholarly work, published in 1969 in ''American Journal of Clinical Nutrition''. The main subjects of the publication include potassium, food science, salt, taste, DASH diet, chloride, chemistry, sodium, and flavoring. Mixtures of sodium and potassium chlorides provide a possible replacement for ordinary salt as a therapeutic adjunct in the treatment of hypertension and other conditions requiring a sodium-restricted diet.