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Effects of an Advocacy Trial on Food Industry Salt Reduction Efforts—An Interim Process Evaluation
The decisions made by food companies are a potent factor shaping the nutritional quality of the food supply. A number of non-governmental organizations (NGOs) advocate for corporate action to reduce salt levels in foods, but few data define the effectiveness of advocacy. This present report describe...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2017
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5691744/ https://www.ncbi.nlm.nih.gov/pubmed/29039802 http://dx.doi.org/10.3390/nu9101128 |