Determining the strength of the relationship between a food, food component, or dietary supplement ingredient and reduced risk of a disease or health-related condition
| Main Author: | Joanne R. Lupton...[et al.] |
|---|---|
| Format: | Book |
| Bahasa: | eng |
| Terbitan: |
, 2005
|
| Subjects: | |
| Online Access: |
http://library.seameo-recfon.org//index.php?p=show_detail&id=27095 |
Internet
http://library.seameo-recfon.org//index.php?p=show_detail&id=27095Lokasi
| Koleksi | Katalog Online Perpustakaan Seameo Recfon |
|---|---|
| Gedung | Perpustakaan Seameo Recfon |
| Institusi | SEAMEO RECFON |
| Kota | Jakarta Pusat |
| Provinsi | DKI JAKARTA |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |