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Original research
Cross-sectional comparisons of sodium content in processed meat and fish products among five countries: potential for feasible targets and reformulation
- Correspondence to Professor Yuxia Ma; mayuxia{at}hebmu.edu.cn; Dr Puhong Zhang; zpuhong{at}georgeinstitute.org.cn
Citation
Cross-sectional comparisons of sodium content in processed meat and fish products among five countries: potential for feasible targets and reformulation
Publication history
- Received October 31, 2020
- Accepted May 2, 2021
- First published October 14, 2021.
Online issue publication
October 14, 2021
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© Author(s) (or their employer(s)) 2021. Re-use permitted under CC BY. Published by BMJ. https://creativecommons.org/licenses/by/4.0/This is an open access article distributed in accordance with the Creative Commons Attribution 4.0 Unported (CC BY 4.0) license, which permits others to copy, redistribute, remix, transform and build upon this work for any purpose, provided the original work is properly cited, a link to the licence is given, and indication of whether changes were made. See: https://creativecommons.org/licenses/by/4.0/.