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Level of implementation of best practice policies for creating healthy food environments: assessment by state and non-state actors in Thailand

By Sirinya Phulkerd, Stefanie Vandevijvere, Mark Lawrence, Viroj Tangcharoensathien and Gary Sacks
Publisher: Cambridge University Press (CUP)
Year: 2016
DOI identifier: 10.1017/s1368980016002391
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Provided by: MUCC (Crossref)
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