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Table_1_Development of a methodology to compare and evaluat..:
Beatriz Philippi Rosane
;
Lea Ellen Matthiessen
;
Rita Góralska-Walczak
...
doi:10.3389/fsufs.2023.1147874.s001. , 2023
Link:
https://doi.org/10.3389/fsufs.2023.1147874.s001
RT Journal T1
Table_1_Development of a methodology to compare and evaluate health and sustainability aspects of dietary intake across countries.docx
UL https://suche.suub.uni-bremen.de/peid=base-ftfrontimediafig:oai:figshare.com:article_23597997&Exemplar=1&LAN=DE A1 Beatriz Philippi Rosane A1 Lea Ellen Matthiessen A1 Rita Góralska-Walczak A1 Klaudia Kopczyńska A1 Dominika Średnicka-Tober A1 Renata Kazimierczak A1 Laura Rossi A1 Youssef Aboussaleh A1 Susanne Gjedsted Bügel YR 2023 K1 Climate Change Processes K1 Food Chemistry and Molecular Gastronomy (excl. Wine) K1 Food Engineering K1 Food Nutritional Balance K1 Food Packaging K1 Preservation and Safety K1 Food Processing K1 Food Sciences not elsewhere classified K1 Manufacturing Safety and Quality K1 Packaging K1 Storage and Transportation (excl. Food and Agricultural Products) K1 SysOrg K1 food-based dietary guidelines K1 planetary healthy diet K1 sustainable diets K1 adherence to diets K1 diet quality JF doi:10.3389/fsufs.2023.1147874.s001 LK http://dx.doi.org/https://doi.org/10.3389/fsufs.2023.1147874.s001 DO https://doi.org/10.3389/fsufs.2023.1147874.s001 SF ELIB - SuUB Bremen
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