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

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dc.creatorSimpson, Amanda N.
dc.creatorCampiche, Jody L.
dc.creatorHolcomb, Rodney B.
dc.date2017-04-01T14:05:36Z
dc.date.accessioned2026-07-09T06:04:39Z
dc.identifierdoi:10.22004/ag.econ.123989
dc.identifierhttps://ageconsearch.umn.edu/record/123989/files/Simpson_ImprovingTheNutritionalQualityAtWhatCost.pdf
dc.identifierhttp://ageconsearch.umn.edu/record/123989
dc.identifier.urihttp://hdl.handle.net/123456789/572052
dc.languageeng
dc.publisher
dc.sourcehttp://ageconsearch.umn.edu/record/123989
dc.titleImproving the Nutrition Quality at What Cost? The Economics of Reducing Sodium Foods
dc.typeText

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