Gorduras em pães comercializados em Florianópolis (SC)

Autor: de Lima, Elinete E., Abreu, Thayse Regina, Kilpp Silva, Mariana, Parisenti, Jane

Publikováno v: Health Surveillance under Debate: Society, Science & Technology ; Vol. 3 No. 4 (2015): November; 92-98
Vigilancia en Salud en Debate: Sociedad, Ciencia y Tecnología; Vol. 3 Núm. 4 (2015): Novembro; 92-98
Vigil Sanit Debate, Rio de Janeiro; v. 3 n. 4 (2015): Novembro; 92-98
Vigilância Sanitária em Debate
Fundação Oswaldo Cruz (Fiocruz)
instacron:FIOCRUZ

The type of oils/fats used in bread manufacturing affects the sensory and nutritional properties of bread products. Therefore, the objective of this study was to identify the types of oils/fats described on the labels of bread products (n = 320) sold

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::a3ea99f110ca059cc2baf3f0e74935ac
https://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/518