Open AccessIs 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. Mendez,
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