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"Reaching its limits”: Industry perspectives on salt reduction

Lookup NU author(s): Dr Beth Clark, Professor Lynn Frewer, Dr Sharron Kuznesof

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND).


Publication metadata

Author(s): Lacey C, Clark B, Frewer L, Kuznesof S

Publication type: Article

Publication status: Published

Journal: British Food Journal

Year: 2016

Volume: 118

Issue: 7

Pages: 1610-1624

Print publication date: 01/07/2016

Acceptance date: 12/03/2016

Date deposited: 08/04/2016

ISSN (print): 0007-070X

ISSN (electronic): 1758-4108

Publisher: Emerald

URL: http://dx.doi.org/10.1108/BFJ-01-2016-0027

DOI: 10.1108/BFJ-01-2016-0027


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