Catering for patients at nutritional risk using in-between meals:an evidence-based multidisciplinary menu planning approach

Autor: Mortensen, Marie Nerup, Larsen, Anne Kathrine, Holst, Mette, Rasmussen, Henrik Højgaard, Skadhauge, Lotte Boa, Beermann, Tina, Høgsted, Rikke Houbak, Mikkelsen, Bent Egberg

Publikováno v: Mortensen, M N, Larsen, A K, Holst, M, Rasmussen, H H, Skadhauge, L B, Beermann, T, Høgsted, R H & Mikkelsen, B E 2017, Catering for patients at nutritional risk using in-between meals : an evidence-based multidisciplinary menu planning approach . in B E Mikkelsen, K T Ofei, T D O Tvedebrink, A Q Romani & F Sudzina (eds), Proceedings from 10th International Conference on Culinary Arts and Sciences : July 5-7th 2017 Aalborg University Copenhagen - Exploring Future Foodscapes . Captive Food Studies, AAU, pp. 221-, 10th International Conference on Culinary Arts and Sciences 2017, Copenhagen, Denmark, 05/07/2017 .

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1671eb8c04230018215aa1d26ea27431
https://vbn.aau.dk/da/publications/b2b685f0-bb71-4a66-83b6-7f12e2a7a900