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Factors associated with stages of change for red meat and v..:
Patricia Barbieri
;
Raphaela Fernanda Muniz Palma
;
Renata Yumi Nishimura
...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-311X2009000700004. , 2009
Link:
https://doi.org/10.1590/S0102-311X2009000700004
RT Journal T1
Factors associated with stages of change for red meat and vegetable intake by Japanese-Brazilians Fatores associados aos estágios de mudança para o consumo de carnes vermelhas, verduras e legumes em nipo-brasileiros
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:1c9ff596d562400ea8776c238871222a&Exemplar=1&LAN=DE A1 Patricia Barbieri A1 Raphaela Fernanda Muniz Palma A1 Renata Yumi Nishimura A1 Renata Damião A1 Marselle Bevilacqua A1 Flávia Massimino A1 Rita Chain A1 Suely Godoy Agostinho Gimeno A1 Sandra Roberta Gouvea Ferreira A1 Daniela Saes Sartorelli PB Escola Nacional de Saúde Pública, Fundação Oswaldo Cruz YR 2009 K1 Consumo Alimentar K1 Epidemiologia Nutricional K1 Nipo-Brasileiros K1 Food Consumption K1 Nutritional Epidemiology K1 Japanese-Brazilians K1 Medicine K1 R K1 Public aspects of medicine K1 RA1-1270 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-311X2009000700004 LK http://dx.doi.org/https://doi.org/10.1590/S0102-311X2009000700004 DO https://doi.org/10.1590/S0102-311X2009000700004 SF ELIB - SuUB Bremen
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