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

Abstract 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....

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Auteurs principaux: Fatemeh Mohammadi‐Nasrabadi, Azizollaah Zargaraan, Yeganeh Salmani, Abdolsamad Abedi, Ehsan Shoaie, Fatemeh Esfarjani
Format: article
Langue:EN
Publié: Wiley 2021
Sujets:
fat
Accès en ligne:https://doaj.org/article/4786d4988f584261bc3846809f4a1309
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