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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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| 出版年: | BMJ Open |
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| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
BMJ Publishing Group
2019
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| 主題: | |
| オンライン･アクセス: | 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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