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Salt reduction in the Dutch diet and its benefits for public health (preliminary title)
Boshuizen, Hendriek
(CoI)
Geleijnse, Marianne
(CoI)
van Raaij, Joop
(CoI)
Global Nutrition
Nutrition and Disease
VLAG
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/07/12
→
26/10/15
View all
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Fingerprint
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Salt Reduction
Food Science
100%
Nutrition Policy
Food Science
100%
Table Salt
Food Science
66%
Processed Food
Food Science
33%
Sodium
Food Science
20%
Food Composition Databases
Food Science
6%
Food Industry
Food Science
6%
Low Salt
Food Science
6%
Research output
Research output per year
2015
2015
2015
1
internal PhD, WU
Research output per year
Research output per year
Public health impact of salt reduction
Hendriksen, M. A. H.,
26 Oct 2015
, Wageningen:
Wageningen University
.
223 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Salt Reduction
100%
Nutrition Policy
100%
Table Salt
66%
Processed Food
33%
Sodium
20%