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Cured meats

ByJose D. Perezgonzalez

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

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Format
PDF

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