Asset Details

  • Description:
  • Studies included in the current review, June 2013 to February 2018
  • License:
  • Rights Managed
  • Rights Holder:
  • John Wiley & Sons, Inc.
  • License Rights Holder:
  • Copyright © 2019 Wiley Periodicals, Inc.
  • Asset Type:
  • Image
  • Asset Subtype:
  • Figure
  • Image Orientation:
  • Landscape
  • Image Dimensions:
  • 2128 x 1777
  • Image File Size:
  • 289 KB
  • Creator:
  • Joseph Alvin Santos, MPhil, Emalie Sparks, MNutrDiet, Sudhir Raj Thout, MA, Briar McKenzie, MDiet, Kathy Trieu, PhD, Annet Hoek, PhD, Claire Johnson, PhD, Rachael McLean, PhD, JoAnne Arcand, PhD, Norman R. C. Campbell, MD, Jacqui Webster, PhD
  • Credit:
  • Santos, J., Sparks, E., & Thout, S. (2019). The Science of Salt: A global review on changes in sodium levels in foods. The Journal of Clinical Hypertension, 21(8), 1043-1056. https://doi.org/10.1111/jch.13628.
  • Collection:
  • Keywords:
  • Restrictions:
  • Property Release:
  • No
  • Model Release:
  • No
  • Purchasable:
  • Yes
  • Sensitive Materials:
  • No
  • Article Authors:
  • Joseph Alvin Santos, MPhil, Emalie Sparks, MNutrDiet, Sudhir Raj Thout, MA, Briar McKenzie, MDiet, Kathy Trieu, PhD, Annet Hoek, PhD, Claire Johnson, PhD, Rachael McLean, PhD, JoAnne Arcand, PhD, Norman R. C. Campbell, MD, Jacqui Webster, PhD
  • Article Copyright Year:
  • 2019
  • Publication Volume:
  • 21
  • Publication Issue:
  • 8
  • Publication Date:
  • 08/01/2019
  • DOI:
  • https://doi.org/10.1111/jch.13628

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