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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| Autores principales: | , , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Wiley
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/4786d4988f584261bc3846809f4a1309 |
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