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Comment on: Changes in the Sodium Content of New Zealand Processed Foods: 2003–2013 by D. Monro, C. Mhurchu, Y. Jiang, D. Gorton, H. Eyles. Nutrients 2015, 7(6), 4054–4067; doi:10.3390/nu7064054
Open AccessLetter

Response to a Letter to the Editor from Katherine Rich

1
National Institute for Health Innovation, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
2
Epidemiology and Biostatistics, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
3
Heart Foundation of New Zealand, P.O. Box 17160, Greenlane, Auckland 1546, New Zealand
*
Author to whom correspondence should be addressed.
Nutrients 2015, 7(7), 5965-5968; https://doi.org/10.3390/nu7075264
Received: 9 July 2015 / Accepted: 14 July 2015 / Published: 20 July 2015
Note: In lieu of an abstract, this is an excerpt from the first page.

A letter to Nutrients from the Chief Executive of the New Zealand Food and Grocery Council [1] questioned the validity of methods and findings reported in our recent paper, “Changes in the Sodium Content of New Zealand Processed Foods: 2003–2013” [2]. [...] View Full-Text
MDPI and ACS Style

Eyles, H.; Mhurchu, C.N.; Gorton, D.; Jiang, Y.; Monro, D. Response to a Letter to the Editor from Katherine Rich. Nutrients 2015, 7, 5965-5968.

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