Reduced salt content of school restaurants lunches through coordinated interventions by a health network with kitchen staff an d industrial food suppliers.
Jean-Claude Desport, Aurélie Baptiste, C. Villemonteix, Lucile Darthou-Pouchard, Céline Soulefour, et al.. Reduced salt content of school restaurants lunches through coordinated interventions by a health network with kitchen staff an d industrial food suppliers.. ESPEN congress, Aug 2019, Krakow, Poland. ⟨hal-02389026⟩