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Salt content of sauces in the UK and China: cross-sectional surveys
OBJECTIVES: (1) To assess the changes in the salt content of sauces in the UK in the past 10 years; (2) to compare the salt content of sauces in China with equivalent products sold in the UK and (3) to calculate the proportion of sauce products meeting the salt targets set by the UK Department of He...
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| Publicado no: | BMJ Open |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
BMJ Publishing Group
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6773338/ https://ncbi.nlm.nih.gov/pubmed/31548352 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1136/bmjopen-2018-025623 |
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