Reducing salt in bread: a quasi-experimental feasibility study in a bakery in Lima, Peru.

Saavedra-Garcia L, Sosa-Zevallos V, Diez-Canseco F, Miranda JJ, Bernabe-Ortiz A

DOI: 10.1017/s1368980015001597
Published: 2016 Apr
Container: Public health nutrition
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1017/s1368980015001597,
  title = {Reducing salt in bread: a quasi-experimental feasibility study in a bakery in Lima, Peru.},
  author = {Saavedra-Garcia L and Sosa-Zevallos V and Diez-Canseco F and Miranda JJ and Bernabe-Ortiz A},
  year = {2016},
  journal = {Public health nutrition},
  doi = {10.1017/s1368980015001597},
  url = {https://doi.org/10.1017/s1368980015001597}
}

RIS

TY  - JOUR
TI  - Reducing salt in bread: a quasi-experimental feasibility study in a bakery in Lima, Peru.
AU  - Saavedra-Garcia L
AU  - Sosa-Zevallos V
AU  - Diez-Canseco F
AU  - Miranda JJ
AU  - Bernabe-Ortiz A
PY  - 2016
JO  - Public health nutrition
DO  - 10.1017/s1368980015001597
UR  - https://doi.org/10.1017/s1368980015001597
ER  -

APA

L, S., V, S., F, D., JJ, M., & A, B. (2016). Reducing salt in bread: a quasi-experimental feasibility study in a bakery in Lima, Peru.. Public health nutrition. https://doi.org/10.1017/s1368980015001597

Source records

pubmed · retrieved 2026-09-26T10:11:22.019Z
europe-pmc · retrieved 2026-09-26T10:11:22.033Z