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dc.contributor.authorBrinsden, HCen_US
dc.contributor.authorHe, FJen_US
dc.contributor.authorJenner, KHen_US
dc.contributor.authorMacGregor, GAen_US
dc.date.accessioned2017-09-12T15:32:37Z
dc.date.issued2013en_US
dc.date.submitted2017-07-13T07:31:03.480Z
dc.identifier.issn2044-6055en_US
dc.identifier.otherARTN e002936en_US
dc.identifier.otherARTN e002936en_US
dc.identifier.urihttp://qmro.qmul.ac.uk/xmlui/handle/123456789/25654
dc.language.isoenen_US
dc.relation.ispartofBMJ OPENen_US
dc.rightsCC-BY-NC
dc.titleSurveys of the salt content in UK bread: progress made and further reductions possibleen_US
dc.typeArticle
dc.rights.holder© 2013, British Medical Journal
dc.identifier.doi10.1136/bmjopen-2013-002936en_US
pubs.author-urlhttp://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000330561600060&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=612ae0d773dcbdba3046f6df545e9f6aen_US
pubs.issue6en_US
pubs.notesNot knownen_US
pubs.publication-statusPublisheden_US
pubs.volume3en_US


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