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Reduction of fat and Na content in takeaway food by recipe reformulation

Reduction of fat and Na content in takeaway food by recipe reformulation

Jaworowska, Agnieszka, Blackham, T. and Stevenson, L. (2011) Reduction of fat and Na content in takeaway food by recipe reformulation. In: Proceedings of the Nutrition Society. Cambridge University Press, Cambridge. ISSN 0029-6651 (Print), 1475-2719 (Online) (doi:https://doi.org/10.1017/S0029665111002242)

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Item Type: Conference Proceedings
Title of Proceedings: Proceedings of the Nutrition Society
Additional Information: Summer Meeting, 4–6 July 2011, 70th Anniversary: From plough through practice to policy
Uncontrolled Keywords: takeaway meal, fat, sodium
Faculty / Department / Research Group: Faculty of Engineering & Science > Department of Life & Sports Sciences
Last Modified: 17 Oct 2016 09:13
Selected for GREAT 2016: None
Selected for GREAT 2017: None
Selected for GREAT 2018: None
Selected for GREAT 2019: None
URI: http://gala.gre.ac.uk/id/eprint/14242

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