PEREZGONZALEZ Jose D (2011). Cured meats. The Balanced Nutrition Index (ISSN 1177-8849), 2011, issue 4. This issue of the BNI™ is a supporting document for a research on the nutritional composition of cured meats in New Zealand. Overall, they have a BNI of 140.91, and are specially unbalanced towards excess of sodium. [See BNI™ database at http://BNI-INE.wikidot.com]
Details
- Publication Date
- Aug 11, 2011
- Language
- English
- Category
- Health & Fitness
- Copyright
- All Rights Reserved - Standard Copyright License
- Contributors
- By (author): Jose D. Perezgonzalez
Specifications
- Format