Analysis on the current situation of the use of salt and condiments in restaurants in 6 provinces

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...

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Bibliographic Details
Main Authors: WEI Nan, DU Wenwen, ZHANG Jiguo, OUYANG Yifei, LI Yuan, DING Jingmin, ZHANG Puhong, WANG Huijun
Format: Article
Language:zho
Published: The Editorial Office of Chinese Journal of Food Hygiene 2021-05-01
Series:Zhongguo shipin weisheng zazhi
Subjects:
restaurant dishes
condiments
sodium content
sodium source
Online Access:http://www.zgspws.com/zgspwszz/article/abstract/20210317?st=article_issue

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