Analysis on the current situation of the use of salt and condiments in restaurants in 6 provinces
ObjectiveTo analyze the current status of the use of salt and condiments in restaurant dishes in 6 provinces, including the use rate, usage amount and sodium contribution rate of salt and condiments.MethodsThe data is from the composition information of 8127 dishes in 192 restaurants in the baseline...
Main Authors: | , , , , , , , |
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Format: | Article |
Language: | zho |
Published: |
The Editorial Office of Chinese Journal of Food Hygiene
2021-05-01
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Series: | Zhongguo shipin weisheng zazhi |
Subjects: | |
Online Access: | http://www.zgspws.com/zgspwszz/article/abstract/20210317?st=article_issue |