*0011445522
*008080128s2007    xx#           000 0 eng
*019  $bk
*08230$a618.9763
*100  $aRothenberg, Elisabet$uDepartment of Clinical Nutrition, Sahlgrenska University Hospital, Göteborg, Sweden : elisabet.rothenberg@vgregion.se$_132924600
*245  $aTexture-modified meat and carrot products for elderly people with dysphagia$bpreference in relation to health and oral status
*300  $aS. 141-147
*5208 $aInneholder sammendrag
*650  $aeldre$9nor$2norart$_128564300
*650  $amatkonsistens$9nor$2norart$_131182000
*650  $asvelgevansker$9nor$2norart$_131182100
*653  $acarrot product$9eng$_161270000
*653  $adysphagia$9eng$_131182200
*653  $aelderly$9eng$_130209700
*653  $ahealth status$9eng$_148232300
*653  $ameat product$9eng$_161270100
*653  $amodified texture$9eng$_161270200
*700  $aBülow, Margareta;$uDiagnostic Centre of Imaging and Functional Medicine, Malmö University Hospital, Lund University, Malmö, Sweden$_131182600
*700  $aEkman, Susanne;$uSIK, The Swedish Institute for Food and Biotechnology, Göteborg, Sweden$_131182800
*700  $aMöller, Katarina;$uFindus Sverige AB, Bjuv, Sweden$_161270300
*700  $aSvantesson, Julie;$uDepartment of Clinical Nutrition, Sahlgrenska University Hospital, Göteborg, Sweden$_161270400
*700  $aWendin, Karin$uSIK, The Swedish Institute for Food and Biotechnology, Göteborg, Sweden$_131181900
*773  $tScandinavian journal of food & nutrition$gVol. 51, no. 4 (2007)$x1748-2976$w(NO-LaBS)491489(tnr)
*999  $z800421217$anorart:800421217
^