Development and evaluation of preparations with low energy density for a food service (2012)
Source: Nutrition & Food Science. Unidade: FSP
Subjects: COMPORTAMENTO DO CONSUMIDOR, SERVIÇOS DE ALIMENTAÇÃO, REFEIÇÕES, GORDURAS NA DIETA (SUBSTITUIÇÃO), AÇÚCAR (SUBSTITUIÇÃO), NECESSIDADE ENERGÉTICA
ABNT
TAVARES, Carolina Faria et al. Development and evaluation of preparations with low energy density for a food service. Nutrition & Food Science, v. 42, n. 5, p. 347 - 354, 2012Tradução . . Disponível em: https://doi.org/10.1108/00346651211266863. Acesso em: 07 out. 2024.APA
Tavares, C. F., Lipi, M., Marchioni, D. M. L., & Silva, M. E. M. P. e. (2012). Development and evaluation of preparations with low energy density for a food service. Nutrition & Food Science, 42( 5), 347 - 354. doi:10.1108/00346651211266863NLM
Tavares CF, Lipi M, Marchioni DML, Silva MEMP e. Development and evaluation of preparations with low energy density for a food service [Internet]. Nutrition & Food Science. 2012 ; 42( 5): 347 - 354.[citado 2024 out. 07 ] Available from: https://doi.org/10.1108/00346651211266863Vancouver
Tavares CF, Lipi M, Marchioni DML, Silva MEMP e. Development and evaluation of preparations with low energy density for a food service [Internet]. Nutrition & Food Science. 2012 ; 42( 5): 347 - 354.[citado 2024 out. 07 ] Available from: https://doi.org/10.1108/00346651211266863