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1 Ergebnisse
1
Tempero à base de ervas como estratégia para redução da ofe..:
da Silva Júnior, André Eduardo
;
Macena, Mateus de Lima
;
do Nascimento, Laura Beatriz Carvalho Melo
..
https://www.e-publicacoes.uerj.br/index.php/demetra/article/view/57854/38333. , 2021
Link:
https://www.e-publicacoes.uerj.br/index.php/demetra/ar..
RT Journal T1
Tempero à base de ervas como estratégia para redução da oferta de sódio para comensais de uma unidade de alimentação e nutrição ; Herbs-based seasoning as a strategy for reducing the sodium offer for consumers of a food and nutrition unit
UL https://suche.suub.uni-bremen.de/peid=base-ftunierdjaneiro:oai:www.e-publicacoes.uerj.br:article_57854&Exemplar=1&LAN=DE A1 da Silva Júnior, André Eduardo A1 Macena, Mateus de Lima A1 do Nascimento, Laura Beatriz Carvalho Melo A1 Padilha, Bruna Merten A1 Brandão, Thaysa Barbosa Cavalcante PB Universidade do Estado do Rio de Janeiro YR 2021 K1 Sal. Composição de alimentos. Alimentação coletiva. Trabalhadores K1 Alimentação para Coletividades K1 Salt. Food Composition. Collective Feeding. Occupational Groups JF https://www.e-publicacoes.uerj.br/index.php/demetra/article/view/57854/38333 LK http://dx.doi.org/https://www.e-publicacoes.uerj.br/index.php/demetra/article/view/57854 DO https://www.e-publicacoes.uerj.br/index.php/demetra/article/view/57854 SF ELIB - SuUB Bremen
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