Individualised nutritional treatment increases the positive effects of a novel á la carte hospital food service concept: Results of a quasi-experimental study
- Okkels, S. L. (Other)
- Allan Stubbe Christensen (Other)
- Bjerring, T. S. (Other)
- Erichsen, A. (Other)
- Vedstesen, I. K. (Other)
- Frederiksen, K. G. (Other)
- Viggers, L. (Other)
- Kristensen, M. B. (Lecturer)
Activity: Talk or presentation types › Lecture and oral contribution