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المؤلفون: Ferdeela Shah, Wendy Lou, Daniela Kutlesa, Mary R. L’Abbé, Katherine Jefferson, Susan Trang, Alyssa Schermel, JoAnne Arcand
المصدر: Applied Physiology, Nutrition, and Metabolism. 41:684-690
مصطلحات موضوعية: 0301 basic medicine, Canada, Food industry, Salt content, Food Handling, Physiology, Endocrinology, Diabetes and Metabolism, Sodium, chemistry.chemical_element, Article, 03 medical and health sciences, Food Labeling, Physiology (medical), Food supply, Food science, Sodium reduction, 030109 nutrition & dietetics, Nutrition and Dietetics, business.industry, Food Packaging, Sodium, Dietary, General Medicine, Food Analysis, Food labeling, Food packaging, Cross-Sectional Studies, chemistry, business
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5283d9e8784eb1c595c220b8ee90629
https://doi.org/10.1139/apnm-2015-0617