dc.contributor.author |
Birgisdottir, Bryndis Eva |
dc.date.accessioned |
2022-08-27T01:02:30Z |
dc.date.available |
2022-08-27T01:02:30Z |
dc.date.issued |
2020-12-01 |
dc.identifier.citation |
Birgisdottir , B E 2020 , ' Nutrition is key to global pandemic resilience ' , BMJ Nutrition, Prevention and Health , vol. 3 , no. 2 , e000160 , pp. 129-132 . https://doi.org/10.1136/bmjnph-2020-000160 |
dc.identifier.issn |
2516-5542 |
dc.identifier.other |
40774661 |
dc.identifier.other |
0ef16152-a274-45e4-bcc1-bc7f91df94c6 |
dc.identifier.other |
85093925429 |
dc.identifier.uri |
https://hdl.handle.net/20.500.11815/3384 |
dc.format.extent |
4 |
dc.format.extent |
956777 |
dc.format.extent |
129-132 |
dc.language.iso |
en |
dc.relation.ispartofseries |
BMJ Nutrition, Prevention and Health; 3(2) |
dc.rights |
info:eu-repo/semantics/openAccess |
dc.subject |
nutrition assessment |
dc.subject |
Næring |
dc.subject |
Nutrition and Dietetics |
dc.subject |
Health (social science) |
dc.subject |
Medicine (miscellaneous) |
dc.title |
Nutrition is key to global pandemic resilience |
dc.type |
/dk/atira/pure/researchoutput/researchoutputtypes/contributiontojournal/systematicreview |
dc.description.version |
Peer reviewed |
dc.identifier.doi |
10.1136/bmjnph-2020-000160 |
dc.relation.url |
http://www.scopus.com/inward/record.url?scp=85093925429&partnerID=8YFLogxK |
dc.contributor.department |
Faculty of Food Science and Nutrition |