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:  UKCRC Centre of Excellence in Diet and Physical Activity Public Health Research funded by ESRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.17863/cam.6480

Publication URI: https://www.repository.cam.ac.uk/handle/1810/261306

Type: Journal Article/Review