Frequency of eating home cooked meals and potential benefits for diet and health: cross-sectional analysis of a population-based cohort study
Crossref DOI link: https://doi.org/10.1186/s12966-017-0567-y
Published Online: 2017-08-17
Published Print: 2017-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Mills, Susanna
Brown, Heather
Wrieden, Wendy
White, Martin
Adams, Jean
Funding for this research was provided by:
National Institute for Health Research (DRF-2014-07-020)
