| 000 | 01208 a2200325 4500 | ||
|---|---|---|---|
| 005 | 20250517032759.0 | ||
| 264 | 0 | _c20160204 | |
| 008 | 201602s 0 0 eng d | ||
| 022 | _a2156-5376 | ||
| 024 | 7 |
_a10.3945/an.114.006999 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aMcClements, David J | |
| 245 | 0 | 0 |
_aReduced-fat foods: the complex science of developing diet-based strategies for tackling overweight and obesity. _h[electronic resource] |
| 260 |
_bAdvances in nutrition (Bethesda, Md.) _cMay 2015 |
||
| 300 |
_a338S-52S p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.; Review | ||
| 650 | 0 | 4 | _aDiet, Fat-Restricted |
| 650 | 0 | 4 |
_aDietary Fats _xadverse effects |
| 650 | 0 | 4 | _aEating |
| 650 | 0 | 4 | _aEnergy Intake |
| 650 | 0 | 4 | _aFeeding Behavior |
| 650 | 0 | 4 | _aFood Technology |
| 650 | 0 | 4 | _aFunctional Food |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 |
_aObesity _xdiet therapy |
| 650 | 0 | 4 | _aOverweight |
| 650 | 0 | 4 | _aSatiation |
| 773 | 0 |
_tAdvances in nutrition (Bethesda, Md.) _gvol. 6 _gno. 3 _gp. 338S-52S |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.3945/an.114.006999 _zAvailable from publisher's website |
| 999 |
_c24905917 _d24905917 |
||