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A cross sectional study of salt content in bakery bread in Zagreb, Croatia Cover

A cross sectional study of salt content in bakery bread in Zagreb, Croatia

Archives of Industrial Hygiene and Toxicology
Volume 70 (2019): Issue 3 (September 2019)
By: Marija Delaš Aždajić,  Ivančica Delaš,  Stjepan Aždajić,  Danijela Štimac Grbić and  Nada Vahčić  
Open Access
|Sep 2019

Authors

Marija Delaš Aždajić

marija.delas.azdajic@kbcsm.hr

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
DOI: https://doi.org/10.2478/aiht-2019-70-3277 | Journal eISSN: 1848-6312 | Journal ISSN: 0004-1254
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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:
hypertension,
Mohr method,
sodium chloride
Related subjects:
Medicine,
Basic medical science,
Basic medical science, other

© 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.

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