Cuisine and health: A new initiative for science and technology 'The Zhejiang Report' from Hangzhou

Asia Pacific Journal of Clinical Nutrition

Volumn 13, Issue 2, 2004, Pages 121-124

  Wahlqvist, Mark L ^a   Savige, Gayle ^a   Wattanapenpaiboon, Naiyana ^a  

^a MONASH UNIVERSITY   (Australia)

Author keywords

China; Cuisine; Eco Nutrition; Economic Development; Food; Hangzhou; Health; Locality; Migration; Region; Science; Social Cohesion; Technology; Trade; Transport; Zhejiang Province

Indexed keywords

CHINA; CONFERENCE PAPER; ECONOMIC DEVELOPMENT; ENVIRONMENTAL SUSTAINABILITY; FOOD; FOOD CHAIN; HAPPINESS; HUMAN; NUTRITIONAL HEALTH; NUTRITIONAL SCIENCE; RISK BENEFIT ANALYSIS; SOCIAL ASPECT; WELLBEING;

CHINA; DIET; FOOD; HUMANS;

EID: 3142519757     PISSN: 09647058     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

References (20)

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