Please use this identifier to cite or link to this item:
http://hdl.handle.net/10400.18/6029| Title: | Salt content in ready to eat soups: Comparison between Portugal and Ireland |
| Author: | Fernandes, Paulo Vargues, Andreia Lopes Brazão, Roberto Dias, Maria da Graça Calhau, Maria Antónia |
| Keywords: | Salt Content Ready to Eat Soups Comparison Portugal Ireland Composição dos Alimentos |
| Issue Date: | 10-May-2018 |
| Abstract: | To compare the salt content of ready to eat soups between a country that is starting to enforce the reduction of salt content in food (Portugal) and a country that already has specific recommendations on salt reduction (Ireland) and also the compliance with EIPAS future goal of 0.2 g of salt/100 g. |
| Peer review: | no |
| URI: | http://hdl.handle.net/10400.18/6029 |
| Appears in Collections: | DAN - Apresentações orais em encontros internacionais |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 2018_salt content_PCF_CNA.pdf | 868,53 kB | Adobe PDF | View/Open |
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