Salt and Bread: Latvia’S Experience
Pēc Eiropai Komisijas ieteikumiem. dalībvalstīm ir jāanalizē nacionālie dati par sāli patēriņu un pašreizējo sāls daudzumu pārtika. Maize ir viens no galvenajiem uztura produktiem Eiropā, un ar to tiek uzņemta 20-23% no ikdienai sāls devas. Cilvēka organismam sāk ir nepieciešams, jo tas veic svarīga...
Main Authors: | Kunkulberga Daiga, Mūrniece Endija |
---|---|
Format: | Article |
Language: | English |
Published: |
Sciendo
2013-11-01
|
Series: | Proceedings of the Latvian Academy of Sciences. Section B, Natural Sciences |
Subjects: | |
Online Access: | https://doi.org/10.2478/prolas-2013-0056 |
Similar Items
-
Dietary Sodium Intake and the Main Sources of Salt in the Diet of Young Adults in Latvia
by: Leite Gunta, et al.
Published: (2018-06-01) -
A Survey of Sodium Chloride Content in Italian Artisanal and Industrial Bread
by: Marina Carcea, et al.
Published: (2018-11-01) -
Reducing salt in bread: a quasi-experimental feasibility study in a bakery in Lima, Peru
by: Saavedra Garcia, Lorena, et al.
Published: (2015) -
Salt Content in Traditional and Nontraditional Breads in Yazd City, Iran, 2015-2016
by: Seyedeh Mahdieh Namayandeh, et al.
Published: (2018-10-01) -
Determination of pH, Salt, Sodium and Potassium Content in the Traditional Bread in western Iran
by: Fathollah Aalipour Hafshejani, et al.
Published: (2020-06-01)