Level of food additive knowledge and perceptions of food safety of university students

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dc.authoridPehlivan, Erkan/0000-0002-4361-3355
dc.authoridözer, ali/0000-0002-7144-4915
dc.authoridBozkır, Çiğdem/0000-0002-1103-6290
dc.authorwosidPehlivan, Erkan/ABI-2115-2020
dc.authorwosidözer, ali/ABI-2209-2020
dc.authorwosidBozkır, Çiğdem/ABA-6429-2020
dc.contributor.authorGokce, A.
dc.contributor.authorBozkir, C.
dc.contributor.authorSeyitoglu, D. C.
dc.contributor.authorPehlivan, E.
dc.contributor.authorOzer, A.
dc.date.accessioned2024-08-04T20:59:50Z
dc.date.available2024-08-04T20:59:50Z
dc.date.issued2017
dc.departmentİnönü Üniversitesien_US
dc.description.abstract[Abstract Not Available]en_US
dc.identifier.issn1101-1262
dc.identifier.issn1464-360X
dc.identifier.urihttps://hdl.handle.net/11616/103583
dc.identifier.volume27en_US
dc.identifier.wosWOS:000414389805036en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherOxford Univ Pressen_US
dc.relation.ispartofEuropean Journal of Public Healthen_US
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subject[No Keywords]en_US
dc.titleLevel of food additive knowledge and perceptions of food safety of university studentsen_US
dc.typeConference Objecten_US

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