A cross sectional study of salt content in bakery bread in Zagreb, Croatia
, , , et | 30 sept. 2019
À propos de cet article
Publié en ligne: 30 sept. 2019
Pages: 219 - 223
Reçu: 01 mars 2019
Accepté: 01 sept. 2019
DOI: https://doi.org/10.2478/aiht-2019-70-3277
Mots clés
© 2019 Marija Delaš Aždajić et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Marija Delaš Aždajić
Faculty of Food Technology and Biotechnology,
University of ZagrebZagreb, Croatia
Sestre Milosrdnice University Hospital Center
Zagreb, Croatia
Ivančica Delaš
School of Medicine,
University of ZagrebZagreb, Croatia
Stjepan Aždajić
Sestre Milosrdnice University Hospital Center
Zagreb, Croatia
Danijela Štimac Grbić
School of Medicine,
University of ZagrebZagreb, Croatia
Croatian Institute of Public Health,
Zagreb, Croatia
Nada Vahčić
Faculty of Food Technology and Biotechnology,
University of ZagrebZagreb, Croatia