"The Effect of a Short Message-Based Nutrition Education Intervention on Employees’ Knowledge and Practice in Terms of Adopting the Methods of Inhibition of Polycyclic Aromatic Hydrocarbons Formation in the Cooked Meat"

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The Effect of a Short Message-Based Nutrition Education Intervention on Employees’ Knowledge and Practice in Terms of Adopting the Methods of Inhibition of Polycyclic Aromatic Hydrocarbons Formation in the Cooked Meat

The present study was undertaken to examine the effect of a short message-based (SMS) nutrition education intervention on the employees’ knowledge and practice in terms of adopting the methods of… Click to show full abstract

Keywords: nutrition education; education intervention; intervention employees; short message; effect short; message based

Journal Title: Polycyclic Aromatic Compounds
Year Published: 2020

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