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Correction: Salt content of instant noodles in Malaysia: a cross-sectional study

http://dx.doi.org/10.1136/bmjopen-2018-024702corr1

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    Tan CH, Chow ZY, Ching SM, et al. Salt content of instant noodles in Malaysia: a cross-sectional study. BMJ Open 2019;9:e024702. doi: 10.1136/bmjopen-2018-024702.

    This article was previously published with an error in the co-author affiliation.

    The correct affiliations for Chia Yook Chin are

    Department of Medical Sciences, School of Healthcare and Medical Sciences, Sunway University, Selangor, Malaysia.

    Department of Primary Care Medicine, Faculty of Medicine, University of Malaya, Kuala Lumpur, Malaysia.

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    © Author(s) (or their employer(s)) 2019. Re-use permitted under CC BY-NC. No commercial re-use. See rights and permissions. Published by BMJ. This is an open access article distributed in accordance with the Creative Commons Attribution Non Commercial (CC BY-NC 4.0) license, which permits others to distribute, remix, adapt, build upon this work non-commercially, and license their derivative works on different terms, provided the original work is properly cited, appropriate credit is given, any changes made indicated, and the use is non-commercial. See: http://creativecommons.org/licenses/by-nc/4.0/.

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