Exploring the characteristics of processed meat consumers and facilitators of reducing processed meat consumption

Sanderson, L. and Lodge, John (2015) Exploring the characteristics of processed meat consumers and facilitators of reducing processed meat consumption. Proceedings of the Nutrition Society, 74 (OCE5). E316. ISSN 0029-6651

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Official URL: http://dx.doi.org/10.1017/S0029665115003638
Item Type: Article
Subjects: B400 Nutrition
Department: Faculties > Health and Life Sciences > School of Life Sciences > Applied Sciences
Depositing User: Becky Skoyles
Date Deposited: 06 Nov 2015 12:10
Last Modified: 06 Nov 2015 12:10
URI: http://nrl.northumbria.ac.uk/id/eprint/24348

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