Comparison of Energy Values on Composition-based Method and Conventional Method

Overview of attention for article published in Nippon Eiyo Shokuryo Gakkaishi, January 2020

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こちらの文献は国民健康栄養調査のデータでのシミュレーションだったけど、、、 (来月の勉強会の種になりそうかな？) https://t.co/NM8f82BPGZ

📚日本栄養・食糧学会誌の更新情報食品のエネルギー値の算出方法についての検討：組成に基づく方法と従来法との比較：松本万里, 渡邊智子, 松本信二, 安井明美 https://t.co/apREmMshuC #栄養学雑誌 #日本栄養・食糧学会誌

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