*0011251356
*008161208s2016    xx#           000 0 eng
*019  $bk
*08230$a613.209481
*100  $aMyhre, Jannicke Borch$4aut$uUniversitetet i Oslo, Avdeling for ernæringsvitenskap, Oslo$_146956400
*245  $aDifferences in nutrient composition and choice of side dishes between red meat and fish dinners in Norwegian adults
*300  $a9 s. : ill.
*500  $aVitenskapelig artikkel
*5208 $aInneholder sammendrag
*650  $aernæring$9nor$2norart$_128566700
*650  $amiddag$9nor$2norart$_129485400
*650  $avoksne$9nor$2norart$_129359700
*651  $aNorge$_10023300
*653  $adinner$9eng$_146956500
*653  $afish$9eng$_128935600
*653  $amacronutrients$9eng$_145403900
*653  $ared meat$9eng$_146956600
*653  $aside dish$9eng$_146956700
*700  $aAndersen, Lene Frost$4aut$uUniversitetet i Oslo, Avdeling for ernæringsvitenskap, Oslo$_131185500
*700  $aLøken, Elin Bjørge;$4aut;$uUniversitetet i Oslo, Avdeling for ernæringsvitenskap, Oslo$_138453500
*700  $aWandel, Margareta;$4aut;$uUniversitetet i Oslo, Avdeling for ernæringsvitenskap, Oslo$_146956800
*773  $tFood & nutrition research (online) (elektronisk ressurs)$gVol. 60 (2016)$x1654-661X
*8564 $uhttps://doi.org/10.3402/fnr.v60.29555
*999  $z1600605065$anorart:1600605065
^