Comparison of two methods for assessing dietary patterns with respect to consumption of fermented foods and nutrient contribution

被引：0
|
作者：
Nnanyelugo, DO [1 ]
Onofiok, N [1 ]
Ukondi, E [1 ]
机构：
[1] UNIV NIGERIA, DEPT HOME SCI & NUTR, NSUKKA, NIGERIA
来源：
AMERICAN JOURNAL OF CLINICAL NUTRITION | 1997年 / 65卷 / 04期
关键词：
fermented food; household; questionnaire; 3-d dietary recall; weighed-food method;
D O I：
暂无
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
引用
收藏
页码：1362 / 1362
页数：1
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