FAO/INFOODS e-Learning Course on Food Composition Data

U. Ruth Charrondiere, Doris Rittenschober, Verena Nowak, Chiara Nicodemi, Peter Bruggeling, Cristina Petracchi

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DOI: 10.1016/j.foodchem.2014.11.048
Published: 2016-02
Container: Food Chemistry
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2014.11.048,
  title = {FAO/INFOODS e-Learning Course on Food Composition Data},
  author = {U. Ruth Charrondiere and Doris Rittenschober and Verena Nowak and Chiara Nicodemi and Peter Bruggeling and Cristina Petracchi},
  year = {2016},
  journal = {Food Chemistry},
  doi = {10.1016/j.foodchem.2014.11.048},
  url = {https://doi.org/10.1016/j.foodchem.2014.11.048}
}

RIS

TY  - JOUR
TI  - FAO/INFOODS e-Learning Course on Food Composition Data
AU  - U. Ruth Charrondiere
AU  - Doris Rittenschober
AU  - Verena Nowak
AU  - Chiara Nicodemi
AU  - Peter Bruggeling
AU  - Cristina Petracchi
PY  - 2016
JO  - Food Chemistry
DO  - 10.1016/j.foodchem.2014.11.048
UR  - https://doi.org/10.1016/j.foodchem.2014.11.048
ER  -

APA

Charrondiere, U. R., Rittenschober, D., Nowak, V., Nicodemi, C., Bruggeling, P., & Petracchi, C. (2016). FAO/INFOODS e-Learning Course on Food Composition Data. Food Chemistry. https://doi.org/10.1016/j.foodchem.2014.11.048

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crossref · retrieved 2026-09-26T04:05:31.625Z