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المؤلفون: Steinar Øvrebø, Erik Ropstad, Marit Låg, Ingeborg Klingen, Torsten Källqvist, Merete Grung, Ole Martin Eklo, Christine Bjørge, Line Emilie Sverdrup
المصدر: European Journal of Nutrition & Food Safety. :9-11
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::ca6df9ef30d561dac83b5e6373bb46a0
https://doi.org/10.9734/ejnfs/2022/v14i1030533 -
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المؤلفون: Steinar Øvrebø, Erik Ropstad, Edgar Rivedal, Marit Låg, Ingeborg Klingen, Torsten Källqvist, Merete Grung, Ole Martin Eklo, Christine Bjørge, Line Emilie Sverdrup
المصدر: European Journal of Nutrition & Food Safety. :12-14
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::db2dcd86e3638796efa1e9a24d0e829e
https://doi.org/10.9734/ejnfs/2022/v14i1030534 -
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المؤلفون: Steinar Øvrebø, Erik Ropstad, Edgar Rivedal, Marit Låg, Ingeborg Klingen, Torsten Källqvist, Merete Grung, Ole Martin Eklo, Christine Bjørge, Line Emilie Sverdrup
المصدر: European Journal of Nutrition & Food Safety. :4-6
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::4675766a6bcdd4bc84b00c1229b15b42
https://doi.org/10.9734/ejnfs/2022/v14i1030531 -
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المؤلفون: Steinar Øvrebø, Erik Ropstad, Marit Låg, Ingeborg Klingen, Torsten Källqvist, Merete Grung, Ole Martin Eklo, Christine Bjørge, Line Emilie Sverdrup
المصدر: European Journal of Nutrition & Food Safety. :64-66
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::44f4ff8e3adf6ae0b63a5d72448d53e3
https://doi.org/10.9734/ejnfs/2022/v14i930528 -
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المؤلفون: Steinar Øvrebø, Erik Ropstad, Edgar Rivedal, Marit Låg, Ingeborg Klingen, Torsten Källqvist, Merete Grung, Ole Martin Eklo, Christine Bjørge, Line Emilie Sverdrup
المصدر: European Journal of Nutrition & Food Safety. :1-3
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::698e2d44b7a73d5d34b40c94bac01bec
https://doi.org/10.9734/ejnfs/2022/v14i530494 -
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المؤلفون: Steinar Øvrebø, Erik Ropstad, Edgar Rivedal, Marit Låg, Ingeborg Klingen, Torsten Källqvist, Merete Grung, Ole Martin Eklo, Christine Bjørge, Line Emilie Sverdrup
المصدر: European Journal of Nutrition & Food Safety. :6-8
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::5c9f4b20c0f133708626544eef66ea14
https://doi.org/10.9734/ejnfs/2022/v14i430490 -
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المؤلفون: Steinar Øvrebø, Erik Ropstad, Edgar Rivedal, Marit Låg, Ingeborg Klingen, Torsten Källqvist, Merete Grung, Ole Martin Eklo, Christine Bjørge, Line Emilie Sverdrup
المصدر: European Journal of Nutrition & Food Safety. :12-14
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::165ba44a5ae54d9e6423929c98c7b1bf
https://doi.org/10.9734/ejnfs/2022/v14i430492 -
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المؤلفون: Steinar Øvrebø, Erik Ropstad, Edgar Rivedal, Marit Låg, Ingeborg Klingen, Torsten Källqvist, Merete Grung, Ole Martin Eklo, Christine Bjørge, Line Emilie Sverdrup
المصدر: European Journal of Nutrition & Food Safety. :6-8
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::5c977c0d5af5d6d5e0ee9aa254f0e621
https://doi.org/10.9734/ejnfs/2022/v14i530496 -
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المؤلفون: Steinar Øvrebø, Erik Ropstad, Marit Låg, Ingeborg Klingen, Torsten Källqvist, Merete Grung, Ole Martin Eklo, Christine Bjørge, Line Emilie Sverdrup
المصدر: European Journal of Nutrition & Food Safety. :7-8
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::2e4212177bc695d8df827ecfa0ca12a3
https://doi.org/10.9734/ejnfs/2022/v14i1030532 -
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المؤلفون: Steinar Øvrebø, Erik Ropstad, Edgar Rivedal, Marit Låg, Ingeborg Klingen, Torsten Källqvist, Merete Grung, Ole Martin Eklo, Christine Bjørge, Line Emilie Sverdrup
المصدر: European Journal of Nutrition & Food Safety. :67-68
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::54efd07500644f631608deec91bb764f
https://doi.org/10.9734/ejnfs/2022/v14i930529