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Analysis of fat, fatty acid profile, and salt content of Iranian restaurant foods during the COVID-19 pandemic: Strengths, weaknesses, opportunities, and threats analysis.
Mohammadi-Nasrabadi, Fatemeh; Zargaraan, Azizollaah; Salmani, Yeganeh; Abedi, Abdolsamad; Shoaie, Ehsan; Esfarjani, Fatemeh.
Afiliação
  • Mohammadi-Nasrabadi F; National Nutrition and Food Technology Research Institute Faculty of Nutrition Sciences and Food Technology, Food and Nutrition Policy and Planning Research Department Shahid Beheshti University of Medical Sciences Tehran Iran.
  • Zargaraan A; National Nutrition and Food Technology Research Institute Faculty of Nutrition Sciences and Food Technology, Food and Nutrition Policy and Planning Research Department Shahid Beheshti University of Medical Sciences Tehran Iran.
  • Salmani Y; National Nutrition and Food Technology Research Institute Faculty of Nutrition Sciences and Food Technology, Food and Nutrition Policy and Planning Research Department Shahid Beheshti University of Medical Sciences Tehran Iran.
  • Abedi A; National Nutrition and Food Technology Research Institute Faculty of Nutrition Sciences and Food Technology, Food and Nutrition Policy and Planning Research Department Shahid Beheshti University of Medical Sciences Tehran Iran.
  • Shoaie E; Laboratory of Behshahr Industrial Company Tehran Iran.
  • Esfarjani F; National Nutrition and Food Technology Research Institute Faculty of Nutrition Sciences and Food Technology, Food and Nutrition Policy and Planning Research Department Shahid Beheshti University of Medical Sciences Tehran Iran.
Food Sci Nutr ; 9(11): 6120-6130, 2021 Nov.
Article em En | MEDLINE | ID: mdl-34760243
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2021 Tipo de documento: Article