Determinants of salt use in cooked meals in the Netherlands: attitudes and practices of food preparers
1999
Veen, J.E. van der | Graaf, C. de | Dis, S.J. van | Staveren, W.A. van (Division of Human Nutrition and Epidemiology, Wageningen Agricultural University, PO Box 8129, 6700 EV Wageningen (Netherlands))
AGROVOC Keywords
Bibliographic information
Pagination
pp. 388-394
Other Subjects
Sens du gout; Educacion; Diet studies; Taste; Genero humano; Factores psicologicos; Pays bas; Psychosocial aspects; Aliment prepare; Coccion; Socioeconomic status; Regime alimentaire; Paises bajos; Nutricion humana
Language
English
Note
33 ref.
1999-08-15
AGRIS AP
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