FOOD TECHNOLOGY AND INGREDIENT INNOVATIONS: POTENTIAL IMPACT FROM A PUBLIC HEALTH PERSPECTIVE

被引：0
|
作者：
Ferruzzi, Mario [1 ]
机构：
[1] North Carolina State Univ, Plants Human Hlth Inst, Kannapolis, NC USA
来源：
ANNALS OF NUTRITION AND METABOLISM | 2017年 / 71卷
关键词：
Food Technology; Food Ingredients; Dietary Guidance; Public Health;
D O I：
暂无
中图分类号：
R5 [内科学];
学科分类号：
1002 ; 100201 ;
摘要：
引用
收藏
页码：1352 / 1352
页数：1
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