Analysis of fat, fatty acid profile, and salt content of Iranian restaurant foods during the COVID‐19 pandemic: Strengths, weaknesses, opportunities, and threats analysis-Reference-Cited by-同舟云学术

Analysis of fat, fatty acid profile, and salt content of Iranian restaurant foods during the COVID‐19 pandemic: Strengths, weaknesses, opportunities, and threats analysis

Published:2021-09-14 Issue:11 Volume:9 Page:6120-6130
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Mohammadi‐Nasrabadi Fatemeh¹^ORCID,Zargaraan Azizollaah¹,Salmani Yeganeh¹,Abedi Abdolsamad¹,Shoaie Ehsan²,Esfarjani Fatemeh¹^ORCID

Affiliation:

1. National Nutrition and Food Technology Research Institute Faculty of Nutrition Sciences and Food Technology, Food and Nutrition Policy and Planning Research Department Shahid Beheshti University of Medical Sciences Tehran Iran

2. Laboratory of Behshahr Industrial Company Tehran Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2563

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