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Sodium content in Biryani and grilled lungs as traditional food in Isfahan: Monte Carlo Simulation-Based Risk Assessment Study
Zahra Esfandiari * , Zahra Abbasi , Yadolah Fakhri , Marjan Mansourian , Farzaneh Vaseghi Baba , Zeinab Zeinab , Mansour Siavash
Nutrition and Food Security Research Center, Department of Food Science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
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Keywords: Sodium, salt, traditional food, Biryani, grilled lungs, risk assessment, Isfahan, Iran
     
Type of article: orginal article | Subject: public specific
Received: 2025/03/5
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