Publication
Salt content in ready to eat soups: Comparison between Portugal and Ireland
| dc.contributor.author | Fernandes, Paulo | |
| dc.contributor.author | Vargues, Andreia Lopes | |
| dc.contributor.author | Brazão, Roberto | |
| dc.contributor.author | Dias, Maria da Graça | |
| dc.contributor.author | Calhau, Maria Antónia | |
| dc.date.accessioned | 2019-03-01T15:45:16Z | |
| dc.date.available | 2019-03-01T15:45:16Z | |
| dc.date.issued | 2018-05-10 | |
| dc.description.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. | pt_PT |
| dc.description.version | N/A | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10400.18/6029 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | no | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | pt_PT |
| dc.subject | Salt Content | pt_PT |
| dc.subject | Ready to Eat Soups | pt_PT |
| dc.subject | Comparison | pt_PT |
| dc.subject | Portugal | pt_PT |
| dc.subject | Ireland | pt_PT |
| dc.subject | Composição dos Alimentos | pt_PT |
| dc.title | Salt content in ready to eat soups: Comparison between Portugal and Ireland | pt_PT |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Lisboa, Portugal | pt_PT |
| oaire.citation.title | I Congresso Internacional de Nutrição e Alimentação | XVII Congresso de Nutrição e Alimentação, 10-11 maio 2018 | pt_PT |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |