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dc.contributor.authorChepulis, Lynne Merranen_NZ
dc.contributor.authorMearns, Gaelen_NZ
dc.date.accessioned2018-07-26T04:09:34Z
dc.date.available2018en_NZ
dc.date.available2018-07-26T04:09:34Z
dc.date.issued2018en_NZ
dc.identifier.citationChepulis, L. M., & Mearns, G. (2018). New Zealand breakfast cereals: are there sufficient low-sugar, low-sodium options? Public Health Nutrition, 1–2. https://doi.org/10.1017/S1368980018000113en
dc.identifier.issn1368-9800en_NZ
dc.identifier.urihttps://hdl.handle.net/10289/11983
dc.description.abstractWe wish to respond to a letter by Gina Levy of Kellogg (Australia) Pty Ltd – Research and Technology, Australia entitled ‘The New Zealand breakfast cereal category is dynamic and responsive to consumer preferences’, published in Public Health Nutrition⁽¹⁾ in response to our published article ‘The nutritional quality of New Zealand breakfast cereals: an update’⁽²⁾. We thank the author for her interest in our publication and will respond to several of her comments
dc.format.mimetypeapplication/pdf
dc.language.isoen
dc.publisherCambridge University Press
dc.rights© The Authors 2018.
dc.titleNew Zealand breakfast cereals: are there sufficient low-sugar, low-sodium options?en_NZ
dc.typeJournal Article
dc.identifier.doi10.1017/S1368980018000113en_NZ
dc.relation.isPartOfPublic Health Nutritionen_NZ
pubs.begin-page1
pubs.elements-id218831
pubs.end-page2
pubs.publication-statusPublished onlineen_NZ
dc.identifier.eissn1475-2727en_NZ


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