Open AccessDifferences in nutrient and energy contents of commonly consumed dishes prepared in restaurants v. at home in Hunan Province, China
Author(s) -
Xiunan Jia,
J. Liu,
B. Chen,
Daizhi Jin,
Zhi Yuan Fu,
H. Liu,
S. Du,
B.M. Popkin,
M.A. Mendez
Publication year - 2018
Publication title -
carolina digital repository (university of north carolina at chapel hill)
Language(s) - English
DOI - 10.17615/4ecn-2m65
Subject(s) - china , nutrient , geography , food science , biology , archaeology , ecology
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