Salt and fat contents in preparations at commercial restaurants in Goiânia-GO
Objective: To evaluate the sodium and fat contents added to preparations of commercial restaurants in Goiânia-GO, Brazil. Methods: This was an observational, cross-sectional and descriptive study. It included 'pay-per-weight' restaurants with a medium standard menu and having as daily pre...
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| Autori principali: | , , |
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| Natura: | Libro |
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Universidade de Fortaleza,
2013-03-01T00:00:00Z.
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Connect to this object online.3rd Floor Main Library
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A1234.567 |
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