Contribution of specific foods to fat, fatty acids, and cholesterol in the development of a food frequency questionnaire in Koreans

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General Info

Geography

Republic of Korea (KOR)

Seoul

Time period covered

01/2000 - 12/2000

Data type

Scientific literature

Keywords

Diet

Citation

Authors

Kim J, Kim YJ, Ahn YO, Paik HY, Ahn Y, Tokudome Y, Hamajima N, Inoue M, Tajima K

Journal

Asia Pac J Clin Nutr

Volume

Issue

Pages

265-72

Publication year

2004

Suggested citation

Kim J, Kim YJ, Ahn YO, Paik HY, Ahn Y, Tokudome Y, Hamajima N, Inoue M, Tajima K. Contribution of specific foods to fat, fatty acids, and cholesterol in the development of a food frequency questionnaire in Koreans. Asia Pac J Clin Nutr. 2004; 13(3): 265-72.

GHDx Entry last modified on: Mar 3, 2019

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Contribution of specific foods to fat, fatty acids, and cholesterol in the development of a food frequency questionnaire in Koreans

Nav