*0011098273
*008100407s2010    xx#           000 0 eng
*019  $bk
*08230$a641.3
*100  $aBanke Rasmussen, Lone$uTechnical University of Denmark, National Food Institute, Department of Nutrition, Søborg, Denmark : lbra@food.dtu.dk$_129895600
*245  $aSalt content in canteen and fast food meals in Denmark
*300  $a[6 sider]
*500  $aVitenskapelig artikkel
*5208 $aInneholder sammendrag
*650  $aHurtigmat$2norart$_65210400
*650  $akantinemat$9nor$2norart$_129895700
*650  $asaltinnhold$9nor$2norart$_129895800
*651  $aDanmark$_10389400
*653  $aburgers$9eng$_129895900
*653  $acanteen meals$9eng$_129896000
*653  $acatering$9eng$_129896100
*653  $ameals$9eng$_129896200
*653  $apizzas$9eng$_129896300
*653  $asalt intake$9eng$_129896400
*653  $asalt$9eng$_129896500
*653  $asausages$9eng$_129896600
*700  $aDahl Lassen, Anne;$uTechnical University of Denmark, National Food Institute, Department of Nutrition, Søborg, Denmark$_129896700
*700  $aFagt, Sisse$uTechnical University of Denmark, National Food Institute, Department of Nutrition, Søborg, Denmark$_129896800
*700  $aHansen, Kirsten;$uDanish Veterinary and Food Administration, Region North Laboratory, Aarhus, Denmark$_129896900
*700  $aKnuthsen, Pia;$uTechnical University of Denmark, National Food Institute, Department of Food Chemistry, Søborg, Denmark$_129897000
*700  $aSaxholt, Erling;$uTechnical University of Denmark, National Food Institute, Department of Nutrition, Søborg, Denmark$_129897100
*773  $tFood & nutrition research (online) (elektronisk ressurs)$gVol. 54 (2010)$x1654-661X
*8564 $uhttps://doi.org/10.3402/fnr.v54i0.2100
*999  $z1000468290$anorart:1000468290
^