Determinants of salt use in cooked meals in The Netherlands: attitudes and practices of food preparers. [electronic resource]

By: Contributor(s): Producer: 19990722Description: 388-94 p. digitalISSN:
  • 0954-3007
Subject(s): Online resources: In: European journal of clinical nutrition vol. 53
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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