Cuisine: Hangzhou foods and their role in community health and nutrition

Asia Pacific Journal of Clinical Nutrition

Volumn 13, Issue 2, 2004, Pages 141-146

  Li, Duo ^a   Premier, Robert ^b  

^a ZHEJIANG UNIVERSITY   (China)

^b DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Cuisine; Foods; Hangzhou Zhejiang; Health; Nutrition

Indexed keywords

OMEGA 3 FATTY ACID; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID;

BEVERAGE; CONFERENCE PAPER; DIETARY FIBER; FISH; FOOD; FOOD CHAIN; FOOD COMPOSITION; HERB; HUMAN; LEGUME; MEAT; MUSHROOM; NUT; NUTRITIONAL HEALTH; PLANT; PLANT SEED; PUBLIC HEALTH; RICE; SPICE; TEA; VEGETABLE;

AGED; BEVERAGES; CHINA; DIET; FEMALE; FOOD; HEALTH STATUS; HUMANS; MALE; NUTRITION PHYSIOLOGY; PHYTOSTEROLS;

BAMBUSA; BASIDIOMYCOTA; FUNGI; SPERMATOPHYTA;

EID: 3142624595     PISSN: 09647058     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

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