A comparison of the sodium content of supermarket private-label and branded foods in Australia

Nutrients

Volumn 7, Issue 8, 2015, Pages 7027-7041

  Trevena, Helen ^a   Neal, Bruce ^a,b,c   Dunford, Elizabeth ^a   Haskelberg, Hila ^a   Wu, Jason H Y ^a  

^a UNIVERSITY OF SYDNEY   (Australia)

^b IMPERIAL COLLEGE LONDON   (United Kingdom)

^c ROYAL PRINCE ALFRED HOSPITAL   (Australia)

Author keywords

Branded; Pre packaged food; Private label; Sodium reduction

Indexed keywords

ARTICLE; AUSTRALIA; BREAD; CEREAL; CHEESE; CONSUMER; FISH; FOOD COMPOSITION; FOOD PACKAGING; FOOD QUALITY; INFORMATION PROCESSING; MARKET; NUT; OUTCOME ASSESSMENT; PROCESSED MEAT; PRODUCT PARAMETERS; PRODUCT SAFETY; SENSITIVITY ANALYSIS; SODIUM INTAKE; VEGETABLE; ANALYSIS; COMPARATIVE STUDY; FOOD ANALYSIS; FOOD HANDLING; PROCEDURES;

SODIUM INTAKE;

AUSTRALIA; FOOD ANALYSIS; FOOD HANDLING; FOOD LABELING; SODIUM, DIETARY;

EID: 84940858418     PISSN: None     EISSN: 20726643     Source Type: Journal    
DOI: 10.3390/nu7085321     Document Type: Article

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