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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,...
Autores principales: | Mohammadi‐Nasrabadi, Fatemeh, Zargaraan, Azizollaah, Salmani, Yeganeh, Abedi, Abdolsamad, Shoaie, Ehsan, Esfarjani, Fatemeh |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2021
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Materias: | |
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 |
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