Factors affecting the intake of fermented milk products among university students: a cross-sectional study from Poland and Turkey
- DOI
- 10.14306/renhyd.24.1.759
- Published
- 2020-06-13
- Container
- Revista Española de Nutrición Humana y Dietética
- Publisher
- Academia Española de Nutrición y Dietética
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.14306/renhyd.24.1.759,
title = {Factors affecting the intake of fermented milk products among university students: a cross-sectional study from Poland and Turkey},
author = {Magdalena Skowrońska and Gulsah Kaner and Beata Całyniuk and Marek Kardas and Michał Skrzypek and Elżbieta Grochowska-Niedworok},
year = {2020},
journal = {Revista Española de Nutrición Humana y Dietética},
doi = {10.14306/renhyd.24.1.759},
url = {https://doi.org/10.14306/renhyd.24.1.759}
}RIS
TY - JOUR TI - Factors affecting the intake of fermented milk products among university students: a cross-sectional study from Poland and Turkey AU - Magdalena Skowrońska AU - Gulsah Kaner AU - Beata Całyniuk AU - Marek Kardas AU - Michał Skrzypek AU - Elżbieta Grochowska-Niedworok PY - 2020 JO - Revista Española de Nutrición Humana y Dietética DO - 10.14306/renhyd.24.1.759 UR - https://doi.org/10.14306/renhyd.24.1.759 ER -
APA
Skowrońska, M., Kaner, G., Całyniuk, B., Kardas, M., Skrzypek, M., & Grochowska-Niedworok, E. (2020). Factors affecting the intake of fermented milk products among university students: a cross-sectional study from Poland and Turkey. Revista Española de Nutrición Humana y Dietética. https://doi.org/10.14306/renhyd.24.1.759
Source records
- crossref · retrieved 2026-09-27T16:24:37.548Z