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Eating at restaurants, at work or at home. Is there a difference? A study among adults of 11 European countries in the context of the HECTOR* project. [electronic resource] by
- Orfanos, P
- Naska, A
- Rodrigues, S
- Lopes, C
- Freisling, H
- Rohrmann, S
- Sieri, S
- Elmadfa, I
- Lachat, C
- Gedrich, K
- Boeing, H
- Katzke, V
- Turrini, A
- Tumino, R
- Ricceri, F
- Mattiello, A
- Palli, D
- Ocké, M
- Engeset, D
- Oltarzewski, M
- Nilsson, L M
- Key, T
- Trichopoulou, A
Producer: 20180131
In:
European journal of clinical nutrition vol. 71
Availability: No items available.
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10.
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Harmonisation of food categorisation systems for dietary exposure assessments among European children. [electronic resource] by
- De Neve, M
- Sioen, I
- Boon, P E
- Arganini, C
- Moschandreas, J
- Ruprich, J
- Lafay, L
- Amiano, P
- Arcella, D
- Azpiri, M
- Busk, L
- Christensen, T
- D'addezio, L
- Fabiansson, S
- Hilbig, A
- Hirvonen, T
- Kersting, M
- Koulouridaki, S
- Liukkonen, K-H
- Oltarzewski, M
- Papoutsou, S
- Rehurkova, I
- Ribas-Barba, L
- Serra-Majem, L
- Tornaritis, M
- Trolle, E
- Van Klaveren, J D
- Verger, E
- Walkiewicz, A
- Westerlund, A
- De Henauw, S
- Huybrechts, I
Producer: 20110321
In:
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment vol. 27
Availability: No items available.
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