Improving the Nutrition Quality at What Cost? The Economics of Reducing Sodium Foods

Autores

Simpson, Amanda N.

Campiche, Jody L.

Holcomb, Rodney B.

URI

http://hdl.handle.net/123456789/572052

Ver documento

https://ageconsearch.umn.edu/record/123989/files/Simpson_ImprovingTheNutritionalQualityAtWhatCost.pdf

Colecciones

University of Minnesota

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