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Comparison of sodium content of meals served by independent takeaways using standard versus reduced holed salt shakers: cross-sectional study. (2016)

First Author: Goffe L
Attributed to:  Fuse, the Centre for Translational Reseach in Public Health (renewal) funded by MRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1186/s12966-016-0429-z

PubMed Identifier: 27670137

Publication URI: http://europepmc.org/abstract/MED/27670137

Type: Journal Article/Review

Volume: 13

Parent Publication: The international journal of behavioral nutrition and physical activity

Issue: 1

ISSN: 1479-5868