Cross-sectional comparisons of sodium content in processed meat and fish products among five countries: potential for feasible targets and reformulation

Cross-sectional comparisons of sodium content in processed meat and fish products among five countries: potential for feasible targets and reformulation

Guardado en:
Detalles Bibliográficos
Autores principales: Yu Liu, Yuan Li, Feng J He, Graham A MacGregor, Liping Huang, Puhong Zhang, Huijun Wang, Monique Tan, Jingmin Ding, Yishan Wang, Yuzhu Song, Chunlei Guo, Terry Harris, Le Dong, Yuxia Ma
Formato: article
Lenguaje:EN
Publicado: BMJ Publishing Group 2021
Materias:
Medicine
R
Acceso en línea:https://doaj.org/article/0097c16816b4451686408bede4e2dbc8
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!

Ejemplares similares

Ejemplares similares