Analysis on the current situation of the use of salt and condiments in restaurants in 6 provinces
ObjectiveTo analyze the current status of the use of salt and condiments in restaurant dishes in 6 provinces, including the use rate, usage amount and sodium contribution rate of salt and condiments.MethodsThe data is from the composition information of 8127 dishes in 192 restaurants in the baseline...
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| Asıl Yazarlar: | , , , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Chinês |
| Baskı/Yayın Bilgisi: |
The Editorial Office of Chinese Journal of Food Hygiene
2021-05-01
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| Seri Bilgileri: | Zhongguo shipin weisheng zazhi |
| Konular: | |
| Online Erişim: | http://www.zgspws.com/zgspwszz/article/abstract/20210317?st=article_issue |
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