Evaluation of the nutrient content of yogurts: a comprehensive survey of yogurt products in the major UK supermarkets

Moore, JB orcid.org/0000-0003-4750-1550, Horti, A and Fielding, BA (2018) Evaluation of the nutrient content of yogurts: a comprehensive survey of yogurt products in the major UK supermarkets. BMJ Open, 8. e021387. ISSN 2044-6055

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Copyright, Publisher and Additional Information: © Author(s) (or their employer(s)) 2018. 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/.
Dates:
  • Published: 18 September 2018
  • Accepted: 20 June 2018
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 21 Sep 2018 12:25
Last Modified: 21 Sep 2018 12:29
Status: Published
Publisher: BMJ Journals
Identification Number: https://doi.org/10.1136/bmjopen-2017-021387

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