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Number of items: 2.

Spiteri, MarineIdRef, Narayanane, GhislaineIdRef, Réquillart, VincentIdRef and Soler, Louis-GeorgesIdRef (2024) Reformulation des produits alimentaires : des effets mitigés sur les apports en sel et acides gras saturés en France. INRAE Sciences sociales, vol. 3.

Spiteri, Marine, Narayanane, GhislaineIdRef, Réquillart, VincentIdRef and Soler, Louis-GeorgesIdRef (2024) Reformulation of processed foods: Mixed effects on salt and saturated fatty acids intake in France. Agribusiness, vol. 40 (n° 3). pp. 596-613.

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