Reduced salt content of school restaurants lunches through coordinated interventions by a health network with kitchen staff an d industrial food suppliers.
https://hal-unilim.archives-ouvertes.fr/hal-02389026
Contributeur : Elisabeth Grelier <>
Soumis le : lundi 2 décembre 2019 - 11:59:20 Dernière modification le : vendredi 6 décembre 2019 - 09:41:33
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⟩