The Goal of Adequate Nutrition: Can It Be Made Affordable, Sustainable, and Universal?

Author： McFarlane Ian  

Publisher： MDPI

E-ISSN： 2304-8158|5|4|82-82

ISSN： 2304-8158

Source： Foods, Vol.5, Iss.4, 2016-11, pp. : 82-82

Access to resources Favorite

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Microstructure and Composition of Full Fat Cheddar Cheese Made with Ultrafiltered Milk Retentate

By Ong Lydia   Dagastine Raymond R.   Kentish Sandra E.   Gras Sally L.  

Foods, Vol. 2, Iss. 3, 2013-07 ,pp. : 310-331

MDPI

Access to resources Recommend Favorite

Foods: Where Innovation, Agriculture, Molecular Biosciences and Human Nutrition Meet

By Brennan Charles  

Foods, Vol. 1, Iss. 1, 2012-11 ,pp. : 1-2

MDPI

Access to resources Recommend Favorite

Effects of Processing Temperature on Color Properties of Dry-Cured Hams Made without Nitrite

By Parolari Giovanni   Aguzzoni Agnese   Toscani Tania  

Foods, Vol. 5, Iss. 2, 2016-04 ,pp. : 33-33

MDPI

Access to resources Recommend Favorite

Coarse Food Grains Are Important Actors of Healthy and Sustainable Diets

By Fardet Anthony  

Foods, Vol. 5, Iss. 2, 2016-03 ,pp. : 25-25

MDPI

Access to resources Recommend Favorite

Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium

By Henchion Maeve   Hayes Maria   Mullen Anne Maria   Fenelon Mark   Tiwari Brijesh  

Foods, Vol. 6, Iss. 7, 2017-07 ,pp. : 53-53

MDPI

Access to resources Recommend Favorite