Surveys of the salt content in UK bread: progress made and further reductions possible
dc.contributor.author | Brinsden, HC | en_US |
dc.contributor.author | He, FJ | en_US |
dc.contributor.author | Jenner, KH | en_US |
dc.contributor.author | MacGregor, GA | en_US |
dc.date.accessioned | 2017-09-12T15:32:37Z | |
dc.date.issued | 2013 | en_US |
dc.date.submitted | 2017-07-13T07:31:03.480Z | |
dc.identifier.issn | 2044-6055 | en_US |
dc.identifier.other | ARTN e002936 | en_US |
dc.identifier.other | ARTN e002936 | en_US |
dc.identifier.uri | http://qmro.qmul.ac.uk/xmlui/handle/123456789/25654 | |
dc.language.iso | en | en_US |
dc.relation.ispartof | BMJ OPEN | en_US |
dc.rights | CC-BY-NC | |
dc.title | Surveys of the salt content in UK bread: progress made and further reductions possible | en_US |
dc.type | Article | |
dc.rights.holder | © 2013, British Medical Journal | |
dc.identifier.doi | 10.1136/bmjopen-2013-002936 | en_US |
pubs.author-url | http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000330561600060&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=612ae0d773dcbdba3046f6df545e9f6a | en_US |
pubs.issue | 6 | en_US |
pubs.notes | Not known | en_US |
pubs.publication-status | Published | en_US |
pubs.volume | 3 | en_US |