To Örebro University

oru.seÖrebro University Publications
EnglishSvenskaNorsk
Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Improving the quality of meals eaten or prepared outside the home
Show others and affiliations
2011 (English)In: Public Health Nutrition, ISSN 1368-9800, E-ISSN 1475-2727, Vol. 14, no 2, p. 191-192Article in journal, Editorial material (Other academic) Published
Place, publisher, year, edition, pages
2011. Vol. 14, no 2, p. 191-192
National Category
Nutrition and Dietetics
Research subject
Nutrition; Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-30590DOI: 10.1017/S1368980010003496ISI: 000287824100001OAI: oai:DiVA.org:oru-30590DiVA, id: diva2:648198
Available from: 2013-09-13 Created: 2013-09-02 Last updated: 2025-02-11Bibliographically approved

Open Access in DiVA

No full text in DiVA

Other links

Publisher's full text

Authority records

Yngve, Agneta

Search in DiVA

By author/editor
Yngve, Agneta
In the same journal
Public Health Nutrition
Nutrition and Dietetics

Search outside of DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric score

doi
urn-nbn
Total: 409 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
v. 2.46.0
|
WCAG
|
Örebro University Library
|
DiVA Portal
|
DiVA Log in
|
Register in DiVA
|
Contact us