Salt and fat contents in preparations at commercial restaurants in Goiânia-GO
Objective: To evaluate the sodium and fat contents added to preparations of commercialrestaurants in Goiânia-GO, Brazil. Methods: This was an observational, cross-sectionaland descriptive study. It included 'pay-per-weight' restaurants with a medium standardmenu and having as daily prepar...
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| Main Authors: | , , |
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| Format: | Book |
| Published: |
Universidade de Fortaleza,
2013-08-01T00:00:00Z.
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| Subjects: | |
| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |