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Salt content of processed foods in the Islamic Republic of Iran, and compliance with salt standards.
Zendeboodi, Fatemeh; Sohrabvandi, Sara; Khanniri, Elham; Nikmaram, Parang; Fanood, Rozita; Khosravi, Kianoush; Mortazavian, Amir; Gholian, Mohammad; Khorshidian, Nasim.
Afiliação
  • Zendeboodi F; Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran.
  • Sohrabvandi S; Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran.
  • Khanniri E; Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran.
  • Nikmaram P; Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Agriculture and Natural Resources, University of Tehran, Tehran, Islamic Republic of Iran.
  • Fanood R; Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran.
  • Khosravi K; Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran.
  • Mortazavian A; Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran.
  • Gholian M; Grape Processing and Preservation Department, Research Institute for Grapes and Raisin, Malayer University, Malayer, Islamic Republic of Iran.
  • Khorshidian N; Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran.
East Mediterr Health J ; 27(7): 687-692, 2021 Jul 29.
Article em En | MEDLINE | ID: mdl-34369583
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Cloreto de Sódio na Dieta / Fast Foods Limite: Adult / Humans País/Região como assunto: Asia Idioma: En Revista: East Mediterr Health J Assunto da revista: MEDICINA Ano de publicação: 2021 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Cloreto de Sódio na Dieta / Fast Foods Limite: Adult / Humans País/Região como assunto: Asia Idioma: En Revista: East Mediterr Health J Assunto da revista: MEDICINA Ano de publicação: 2021 Tipo de documento: Article