Development of a method for controlling salt and sodium use during meal preparation for food services

OBJECTIVE: The study developed a method for controlling the amount of salt and sodium during food preparation, Controlling Salt and Sodium use During Meal Preparation for food services based on the Hazard Analysis and Critical Control Points principles. METHODS: The method was conceived and perfecte...

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Veröffentlicht in:	Revista de Nutrição 2013-02, Vol.26 (1), p.75-87
Hauptverfasser:	Frantz, Cristina Barbosa, Veiros, Marcela Boro, Proença, Rossana Pacheco da Costa, Sousa, Anete Araújo de
Format:	Artikel
Sprache:	eng
Schlagworte:	NUTRITION & DIETETICS
Online-Zugang:	Volltext
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