Toggle Main Menu Toggle Search

Open Access padlockePrints

Reducing the salt added to takeaway food: within-subjects comparison of salt delivered by five and 17 holed salt shakers in controlled conditions

Lookup NU author(s): Louis Goffe, Dr Wendy Wrieden, Dr Linda Penn, Dr Frances Hillier-Brown, Dr Amelia Lake, Professor Vera Araujo-Soares, Professor Martin White, Professor Ashley Adamson, Dr Jean Adams


Full text for this publication is not currently held within this repository. Alternative links are provided below where available.

Publication metadata

Author(s): Goffe L, Wrieden W, Penn L, Hillier-Brown F, Lake AA, Araujo-Soares V, Summerbell C, White M, Adamson AJ, Adams J

Publication type: Article

Publication status: Published

Journal: PLoS One

Year: 2016

Volume: 11

Issue: 9

Online publication date: 26/09/2016

Acceptance date: 02/09/2016

Date deposited: 12/09/2016

ISSN (electronic): 1932-6203

Publisher: Public Library of Science


DOI: 10.1371/journal.pone.0163093


Altmetrics provided by Altmetric


Find at Newcastle University icon    Link to this publication