Determinants of salt use in cooked meals in the Netherlands: attitudes and practices of food preparers.

Translated title of the contribution: Determinants of salt use in cooked meals in the Netherlands: attitudes and practices of food preparers.

JE vd Veen, SJ van Dis, W.A. van Staveren

Research output: Contribution to journal › Article › Academic › peer-review

Translated title of the contribution	Determinants of salt use in cooked meals in the Netherlands: attitudes and practices of food preparers.
Original language	Undefined/Unknown
Pages (from-to)	388-394
Number of pages	7
Journal	European Journal of Clinical Nutrition
Volume	53
Publication status	Published - 1999

Cite this

@article{c3961a155d1f483aac0574171577b121,

title = "Determinants of salt use in cooked meals in the Netherlands: attitudes and practices of food preparers.",

author = "{vd Veen}, JE and {van Dis}, SJ and {van Staveren}, W.A.",

year = "1999",

language = "Undefined/Unknown",

volume = "53",

pages = "388--394",

journal = "European Journal of Clinical Nutrition",

issn = "0954-3007",

publisher = "Nature Publishing Group",

}