Symposium on 'nutritional assessment and surveillance: Implications for food policy .2. Are we measuring what we intend to measure?' Different techniques of food preparation and cooking: Implication for dietary surveys

被引：1

作者：

Bergstrom, ILM

机构：

来源：

关键词：

D O I：

10.1079/PNS19960063

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

页码：671 / 678

页数：8

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