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Educating restaurant owners and cooks to lower their own sodium intake is a potential strategy for reducing the sodium contents of restaurant foods: a small-scale pilot study in South KoreaGo to Link

Park, Sohyun; Lee, Heeseung; Seo, Dong-il; Oh, Kwang-hwan; Hwang, Taik Gun; Choi, Bo Youl

ArticleIssue Date2016CitationNutrition Research and Practice, v.10, no.6, pp 635 - 640Publisher한국영양학회
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