Differences in nutrient composition and choice of side dishes between red meat and fish dinners in Norwegian adults
Jannicke Borch Myhre Artikkel Engelsk
*0011251356 *008161208s2016 xx# 000 0 eng *019 $bk *08230$a613.209481 *100 $aMyhre, Jannicke Borch$4aut$uUniversitetet i Oslo, Avdeling for ernæringsvitenskap, Oslo$_146956400 *245 $aDifferences in nutrient composition and choice of side dishes between red meat and fish dinners in Norwegian adults *300 $a9 s. : ill. *500 $aVitenskapelig artikkel *5208 $aInneholder sammendrag *650 $aernæring$9nor$2norart$_128566700 *650 $amiddag$9nor$2norart$_129485400 *650 $avoksne$9nor$2norart$_129359700 *651 $aNorge$_10023300 *653 $adinner$9eng$_146956500 *653 $afish$9eng$_128935600 *653 $amacronutrients$9eng$_145403900 *653 $ared meat$9eng$_146956600 *653 $aside dish$9eng$_146956700 *700 $aAndersen, Lene Frost$4aut$uUniversitetet i Oslo, Avdeling for ernæringsvitenskap, Oslo$_131185500 *700 $aLøken, Elin Bjørge;$4aut;$uUniversitetet i Oslo, Avdeling for ernæringsvitenskap, Oslo$_138453500 *700 $aWandel, Margareta;$4aut;$uUniversitetet i Oslo, Avdeling for ernæringsvitenskap, Oslo$_146956800 *773 $tFood & nutrition research (online) (elektronisk ressurs)$gVol. 60 (2016)$x1654-661X *8564 $uhttps://doi.org/10.3402/fnr.v60.29555 *999 $z1600605065$anorart:1600605065 ^