Reduction of fat and Na content in takeaway food by recipe reformulation
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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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14242_JAWOROWSKA_Reduction_of_Fat_and_Na_Content_2011.pdf - Published Version Restricted to Repository staff only Download (30kB) |
Official URL: http://dx.doi.org/10.1017/S0029665111002242
Item Type: | Conference Proceedings |
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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 Education, Health & Human Sciences > 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 |
Selected for REF2021: | None |
URI: | http://gala.gre.ac.uk/id/eprint/14242 |
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