Publication
Salt content in ready to eat soups in Portugal - Comparison between 2018 and 2019
| dc.contributor.author | Fernandes, Paulo | |
| dc.contributor.author | Lopes, Andreia | |
| dc.contributor.author | Brazão, Roberto | |
| dc.contributor.author | Dias, Maria da Graça | |
| dc.date.accessioned | 2021-03-10T16:04:27Z | |
| dc.date.available | 2021-03-10T16:04:27Z | |
| dc.date.issued | 2020-09-09 | |
| dc.description.abstract | Objectives: To verify the evolution of salt content of ready to eat soups, on Portuguese market between 2018 and 2019, through labelling information and its compliance with EIPAS goal of 0.2 g of salt / 100 g. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.18/7409 | |
| dc.language.iso | por | pt_PT |
| dc.peerreviewed | no | pt_PT |
| dc.subject | Salt Content | pt_PT |
| dc.subject | Ready to Eat Soups | pt_PT |
| dc.subject | Comparison | pt_PT |
| dc.subject | EIPAS | pt_PT |
| dc.subject | Evolution of Salt Content | pt_PT |
| dc.subject | Labelling Information | pt_PT |
| dc.subject | Composição dos Alimentos | pt_PT |
| dc.subject | Portugal | |
| dc.title | Salt content in ready to eat soups in Portugal - Comparison between 2018 and 2019 | pt_PT |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | INSA, IP , Lisboa | pt_PT |
| oaire.citation.title | XIX Congresso de Alimentação e Nutrição | pt_PT |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |
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