Open AccessThe Consumption Changes of a Fish and Vegetable according to Indirect Nutrition Education and Cooking Methods
Author(s) -
Eunji Choi,
Ho-Kyung Ryu
Publication year - 2012
Publication title -
han-guk jiyeok sahoe saenghwal gwahak hoeji/han'gug jiyeog sahoe saenghwal gwahag hoeji
Language(s) - English
Resource type - Journals
eISSN - 2287-5190
pISSN - 1229-8565
DOI - 10.7856/kjcls.2012.23.3.265
Subject(s) - fish <actinopterygii> , cooking methods , significant difference , nutrition education , fish consumption , food science , fish products , dried fish , medicine , biology , gerontology , fishery