Rapid methods to monitor nutrients in sustainable healthy diets of collective catering systems
consisted of 2 or 4 aliquots of the same food, a total of 246 samples were taken (34 samples consisting of 4 aliquots and 55 samples consisting of 2 aliquots). One aliquot consisted of raw material (fresh or frozen), the other aliquots consisted of cooked and kept either at 80°C for 60 and / or 120 minutes ...