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dc.contributor.authorArnesen, Erik Kristoffer
dc.contributor.authorChristensen, Jacob Juel
dc.contributor.authorAndersen, Rikke
dc.contributor.authorEneroth, Hanna
dc.contributor.authorErkkola, Maijaliisa
dc.contributor.authorHøyer, Anne
dc.contributor.authorLemming, Eva Warensjö
dc.contributor.authorMeltzer, Helle Margrete
dc.contributor.authorHalldórsson, Þórhallur Ingi
dc.contributor.authorÞórsdóttir, Inga
dc.contributor.authorSchwab, Ursula
dc.contributor.authorTrolle, Ellen
dc.contributor.authorBlomhoff, Rune
dc.date.accessioned2023-05-08T10:00:43Z
dc.date.available2023-05-08T10:00:43Z
dc.date.created2020-08-26T15:58:09Z
dc.date.issued2020
dc.identifier.citationFood & Nutrition Research. 2020, 64 1-11.
dc.identifier.issn1654-6628
dc.identifier.urihttps://hdl.handle.net/11250/3066743
dc.language.isoeng
dc.titleThe Nordic Nutrition Recommendations 2022 – structure and rationale of qualified systematic reviews
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber1-11
dc.source.volume64
dc.source.journalFood & Nutrition Research
dc.identifier.doi10.29219/fnr.v64.4403
dc.identifier.cristin1825342
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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