Portuguese typical starter soups: does salt reduction affect perception and sensory quality at university canteen?
Controlling individuals' salt intakes from discretionary sources is one of Portugal's public health priority, to reduce factors risks for cardiometabolic diseases. Starter soups, turnip green (TG), Carrot (C) and Carrot with cabbage (CC), from a Portuguese university canteen, were evaluate...
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| Outros Autores: | , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2021
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| Assuntos: | |
| Texto completo: | https://hdl.handle.net/10216/135500 |
| País: | Portugal |
| Oai: | oai:repositorio-aberto.up.pt:10216/135500 |