Knowledge, perceptions, and behaviors related to salt use among Philadelphia Chinese take-out restaurant owners and chefs.
about
Educating restaurant owners and cooks to lower their own sodium intake is a potential strategy for reducing the sodium contents of restaurant foods: a small-scale pilot study in South Korea.Influence of sodium consumption and associated knowledge on poststroke hypertension in Uganda.Effect of Salt Reduction on Consumer Acceptance and Sensory Quality of Food.
P2860
Knowledge, perceptions, and behaviors related to salt use among Philadelphia Chinese take-out restaurant owners and chefs.
description
2014 nî lūn-bûn
@nan
2014年の論文
@ja
2014年論文
@yue
2014年論文
@zh-hant
2014年論文
@zh-hk
2014年論文
@zh-mo
2014年論文
@zh-tw
2014年论文
@wuu
2014年论文
@zh
2014年论文
@zh-cn
name
Knowledge, perceptions, and be ...... t restaurant owners and chefs.
@en
Knowledge, perceptions, and be ...... t restaurant owners and chefs.
@nl
type
label
Knowledge, perceptions, and be ...... t restaurant owners and chefs.
@en
Knowledge, perceptions, and be ...... t restaurant owners and chefs.
@nl
prefLabel
Knowledge, perceptions, and be ...... t restaurant owners and chefs.
@en
Knowledge, perceptions, and be ...... t restaurant owners and chefs.
@nl
P2093
P2860
P356
P1476
Knowledge, perceptions, and be ...... ut restaurant owners and chefs
@en
P2093
Giridhar Mallya
Grace X Ma
Jamil Toubbeh
Jennifer Aquilante
Lisa Colby
Qiaoling Zeng
Sara Solomon
Steve Shive
Steven Zhu
P2860
P304
P356
10.1177/1524839914538816
P577
2014-06-18T00:00:00Z