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
Sign Up to like & getrecommendations! Published in 2020 at "Polycyclic Aromatic Compounds"
DOI: 10.1080/10406638.2020.1754866
Abstract: 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 i... read more here.
Keywords: nutrition education; education intervention; intervention employees; short message ... See more keywords