Portuguese typical starter soups: does salt reduction affect perception and sensory quality at a university canteen?

Autores		Damasceno, Karla Suzanne Florentino da Silva Chaves; Dantas, Natalie Marinho; Silva, Maria Elisabeth Machado Pinto e; Martins, Zita Emanuela; Dutra, Rafaela Rodrigues; Pinho, Olívia
Editor		Journal of Culinary Science & Technology
Data		2021-03
Palavras-chave		Salt reduction Acceptability Sodium content Saltiness perception Public health
Citação		DANTAS, Natalie Marinho; SILVA, Maria Elisabeth Machado Pinto e; MARTINS, Zita Emanuela; DUTRA, Rafaela Rodrigues; DAMASCENO, Karla Suzanne Florentino da Silva Chaves; PINHO, Olívia. Portuguese typical starter soups: does salt reduction affect perception and sensory quality at a university canteen?. Journal of Culinary Science & Technology, [S.l.], v. 21, n. 1, p. 18-35, 12 mar. 2021. DOI: 10.1080/15428052.2021.1883176. Disponível em: https://www.tandfonline.com/doi/full/10.1080/15428052.2021.1883176. Acesso em: 29 jul. 2024.
Resumo
URI		https://repositorio.ufrn.br/handle/123456789/59943

Coleções	CCS - DNUT - Artigos publicados em periódicos

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