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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.

Reaching its limits: Industry perspectives on salt reduction

Lookup NU author(s): Dr Beth ClarkORCiD, Professor Lynn FrewerORCiD, Dr Sharron Kuznesof

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND).


Publication metadata

Author(s): Lacey C, Clark B, Frewer L, Kuznesof S

Publication type: Article

Publication status: Published

Journal: British Food Journal

Year: 2016

Volume: 118

Issue: 7

Pages: 1610-1624

Print publication date: 01/07/2016

Acceptance date: 12/03/2016

Date deposited: 08/04/2016

ISSN (print): 0007-070X

ISSN (electronic): 1758-4108

Publisher: Emerald

URL: http://dx.doi.org/10.1108/BFJ-01-2016-0027

DOI: 10.1108/BFJ-01-2016-0027


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