The consumption survey of condiments for restaurant customers in 7 provinces and cities of China
Objective To explore the condiment consumption for restaurant customers in Chinese, and provide basic data for risk assessment of hazards and nutrients in condiment. Methods Weighing method and three-day record method were used to investigate the condiment usage of 126 restaurants in 7 provinces/cit...
| Published in: | Zhongguo shipin weisheng zazhi |
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| Main Authors: | , , , , , , , , |
| Format: | Article |
| Language: | Chinese |
| Published: |
The Editorial Office of Chinese Journal of Food Hygiene
2021-03-01
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| Subjects: | |
| Online Access: | http://www.zgspws.com/zgspwszz/article/abstract/20210217 |