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Processed Food: Nutrition, Safety, and Public Health

2022-12-07Journal article Open access
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dc.contributor.authorAlbuquerque, T.G.
dc.contributor.authorBragotto, A.P.
dc.contributor.authorCosta, H.S.
dc.date.accessioned2023-01-31T11:26:34Z
dc.date.available2023-01-31T11:26:34Z
dc.date.issued2022-12-07
dc.descriptionEditorialpt_PT
dc.description.abstractFood processing comprises the activities involved during the transformation of raw materials from different origins (vegetable, animal) until a final product is achieved that is suitable for human consumption [...].pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationInt J Environ Res Public Health 2022 Dec 7;19(24):16410. doi: 10.3390/ijerph192416410. Editorialpt_PT
dc.identifier.doi10.3390/ijerph192416410pt_PT
dc.identifier.issn1660-4601
dc.identifier.urihttp://hdl.handle.net/10400.18/8477
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relation.publisherversionhttps://www.mdpi.com/journal/ijerph/special_issues/Processed_Foodpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectProcessed Foodspt_PT
dc.subjectNutritionpt_PT
dc.subjectSafetypt_PT
dc.subjectPublic Healthpt_PT
dc.subjectSaltpt_PT
dc.subjectSaturated Fatpt_PT
dc.subjectTrans Fatty Acidspt_PT
dc.subjectNoncommunicable Diseasespt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleProcessed Food: Nutrition, Safety, and Public Healthpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue24pt_PT
oaire.citation.startPage16410pt_PT
oaire.citation.titleInternational Journal of Environmental Research and Public Healthpt_PT
oaire.citation.volume19pt_PT
rcaap.embargofctAcesso de acordo com política editorial da revista.pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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