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 / School / Research Centre / Research Group:	Faculty of Education, Health & Human Sciences > School of Human Sciences (HUM)
Last Modified:	09 Oct 2021 04:46
URI:	http://gala.gre.ac.uk/id/eprint/14242

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