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

This study aimed to analyze the fat, fatty acid profile, and salt content of restaurant foods (RFs) and find out strategies to lower them using the strengths, weaknesses, opportunities, and threats (SWOT). Five types of common foods (n = 70) were collected from restaurants in Tehran, Iran. The fat,...

Descripción completa

Detalles Bibliográficos
Autores principales: Mohammadi‐Nasrabadi, Fatemeh, Zargaraan, Azizollaah, Salmani, Yeganeh, Abedi, Abdolsamad, Shoaie, Ehsan, Esfarjani, Fatemeh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8565229/
https://www.ncbi.nlm.nih.gov/pubmed/34760243
http://dx.doi.org/10.1002/fsn3.2563

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8565229/
https://www.ncbi.nlm.nih.gov/pubmed/34760243
http://dx.doi.org/10.1002/fsn3.2563

Ejemplares similares