Developing optimal sustainable menus: a guide based on university menus in Tehran Province
制定最佳可持续菜单:以德黑兰省大学菜单为例
期刊:BMC Public Health
影响因子:3.6
doi:10.1186/s12889-025-24664-2
Irankhah, Kiyavash; Parastouei, Karim; Taghdir, Maryam; Abbaszadeh, Sepideh; Sepandi, Mojtaba; Rostami, Hosein; Ghorbani Hesary, Mehdi