Patient-Centered Foodservice Model Improves Body Weight, Nutritional Intake and Patient Satisfaction in Patients Undergoing Cancer Treatment. [electronic resource]

By: Contributor(s): Producer: 20200501Description: 418-423 p. digitalISSN:
  • 1532-7914
Subject(s): Online resources: In: Nutrition and cancer vol. 71
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Publication Type: Comparative Study; Journal Article

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