SUN-PO298: Reduced Salt Content of School Restaurant Lunches Through Coordinated Interventions by a Health Network, with Kitchen Staff and Industrial Food Suppliers
| Autor: | Desport, J.C., Baptiste, A., Villemonteix, C., Darthou-Pouchard, L., Soulefour, C., Guitard, M., De Magalhaes, S., Javerliat, V., Bachelerie, C., Jalladeau, C., Lecointre, A., Fayemendy, P., Jésus, P. |
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| Zdroj: | In Clinical Nutrition September 2019 38 Supplement 1:S170-S170 |
| Databáze: | ScienceDirect |
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