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The Newcastle University research output collection, currently available on ePrints, will shortly be moving to a new open repository platform, Figshare. To prepare for the data migration we have paused adding new content to ePrints, and will resume once the new repository is launched. During this time you will continue to have access to ePrints (but no new content will appear). We will share updates here when available.

Reduction of fat and Na content in takeaway food by recipe reformulation

Lookup NU author(s): Dr Leo Stevenson

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Publication metadata

Author(s): Jaworowska A, Blackham T, Stevenson L

Publication type: Article

Publication status: Published

Journal: Proceedings of the Nutrition Society

Year: 2011

Volume: 70

Pages: OCE4, E173

ISSN (print): 0029-6651

ISSN (electronic): 1475-2719

Publisher: Cambridge University Press

URL: http://dx.doi.org/10.1017/S0029665111002242

DOI: 10.1017/S0029665111002242


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