Is the degree of food processing and convenience linked with the nutritional quality of foods purchased by US households? | Zendy

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Is the degree of food processing and convenience linked with the nutritional quality of foods purchased by US households?

Author(s) -

Jennifer M. Poti,

Michelle A. Méndez,

Shu Wen Ng,

Barry M. Popkin

Publication year - 2015

Publication title -

carolina digital repository (university of north carolina at chapel hill)

Language(s) - English

DOI - 10.17615/yt32-da19

Subject(s) - quality (philosophy) , food science , degree (music) , business , agricultural economics , economics , chemistry , philosophy , physics , epistemology , acoustics

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