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Value of theoretically based cooking classes for increasing use of commodity foods.

作者信息

Auld G W, Fulton C D

机构信息

Department of Food Science and Human Nutrition, Colorado State University, Fort Collins 80523.

出版信息

J Am Diet Assoc. 1995 Jan;95(1):85-7. doi: 10.1016/S0002-8223(95)00020-8.

DOI:10.1016/S0002-8223(95)00020-8
PMID:7798587
Abstract
摘要

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