Gram114
发表于 2025-3-21 18:36:46
书目名称Aware Food Choices: Bridging the Gap Between Consumer Knowledge About Nutritional Requirements and N影响因子(影响力)<br> http://impactfactor.cn/2024/if/?ISSN=BK0167705<br><br> <br><br>书目名称Aware Food Choices: Bridging the Gap Between Consumer Knowledge About Nutritional Requirements and N影响因子(影响力)学科排名<br> http://impactfactor.cn/2024/ifr/?ISSN=BK0167705<br><br> <br><br>书目名称Aware Food Choices: Bridging the Gap Between Consumer Knowledge About Nutritional Requirements and N网络公开度<br> http://impactfactor.cn/2024/at/?ISSN=BK0167705<br><br> <br><br>书目名称Aware Food Choices: Bridging the Gap Between Consumer Knowledge About Nutritional Requirements and N网络公开度学科排名<br> http://impactfactor.cn/2024/atr/?ISSN=BK0167705<br><br> <br><br>书目名称Aware Food Choices: Bridging the Gap Between Consumer Knowledge About Nutritional Requirements and N被引频次<br> http://impactfactor.cn/2024/tc/?ISSN=BK0167705<br><br> <br><br>书目名称Aware Food Choices: Bridging the Gap Between Consumer Knowledge About Nutritional Requirements and N被引频次学科排名<br> http://impactfactor.cn/2024/tcr/?ISSN=BK0167705<br><br> <br><br>书目名称Aware Food Choices: Bridging the Gap Between Consumer Knowledge About Nutritional Requirements and N年度引用<br> http://impactfactor.cn/2024/ii/?ISSN=BK0167705<br><br> <br><br>书目名称Aware Food Choices: Bridging the Gap Between Consumer Knowledge About Nutritional Requirements and N年度引用学科排名<br> http://impactfactor.cn/2024/iir/?ISSN=BK0167705<br><br> <br><br>书目名称Aware Food Choices: Bridging the Gap Between Consumer Knowledge About Nutritional Requirements and N读者反馈<br> http://impactfactor.cn/2024/5y/?ISSN=BK0167705<br><br> <br><br>书目名称Aware Food Choices: Bridging the Gap Between Consumer Knowledge About Nutritional Requirements and N读者反馈学科排名<br> http://impactfactor.cn/2024/5yr/?ISSN=BK0167705<br><br> <br><br>
omnibus
发表于 2025-3-21 22:54:49
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Audiometry
发表于 2025-3-22 03:13:18
Lecture Notes in Computer Scienceds to consumer understanding and perception of these actual messages. In general, many questions arise regarding the effective comprehension of nutrition information—made by consumers on food and in promotion—and about the actual use of such information in food choices and purchasing decisions, in o
preservative
发表于 2025-3-22 05:40:32
Masashi Sugiura,Hirohiko Suwa,Toshizumi Ohtae point of view. With the coming into being of the food industry, the number of food products has progressively increased, and in developed countries, the pace of in-novation is continuously on the rise. On the one hand, such a wide possibility of choice has solved the problem of quantity, but on th
callous
发表于 2025-3-22 09:05:11
Masashi Sugiura,Hirohiko Suwa,Toshizumi Ohta by food and converted for the performance of all the vital functions. It is very important for an individual to know his daily energy requirements because this constitutes the starting point for the creation of an optimal diet. We must distinguish between calorie intake, consisting of what is intro
nitric-oxide
发表于 2025-3-22 13:40:55
https://doi.org/10.1007/978-3-319-20916-6ancing. They are subdivided into macro and micronutrients, on the basis of the quantity required by the organism. Glucides, protides and lipids belong to the first category, while vitamins and mineral salts to the second, with the addition of water, a fundamental element for every form of life. At t
THROB
发表于 2025-3-22 19:26:32
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arthrodesis
发表于 2025-3-23 00:17:42
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Goblet-Cells
发表于 2025-3-23 04:46:44
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Terminal
发表于 2025-3-23 07:04:34
SpringerBriefs in Food, Health, and Nutritionhttp://image.papertrans.cn/b/image/167705.jpg