A cross sectional study of salt content in bakery bread in Zagreb, Croatia
Authors
Marija Delaš Aždajić
Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Sestre Milosrdnice University Hospital Center, Zagreb, Croatia
Ivančica Delaš
School of Medicine, University of Zagreb, Zagreb, Croatia
Stjepan Aždajić
Sestre Milosrdnice University Hospital Center, Zagreb, Croatia
Danijela Štimac Grbić
School of Medicine, University of Zagreb, Zagreb, Croatia
Croatian Institute of Public Health, Zagreb, Croatia
Nada Vahčić
Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Language: English, Croatian, Slovenian
Page range: 219 - 223
Submitted on: Mar 1, 2019
Accepted on: Sep 1, 2019
Published on: Sep 30, 2019
Published by: Institute for Medical Research and Occupational Health
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
Related subjects:
© 2019 Marija Delaš Aždajić, Ivančica Delaš, Stjepan Aždajić, Danijela Štimac Grbić, Nada Vahčić, published by Institute for Medical Research and Occupational Health
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.