Cite
HARVARD Citation
Svendsen, J. et al. (2021). How to use patient involvement to develop a new a la carte food concept at hospitals. Clinical nutrition ESPEN. pp. S604-. [Online].
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Svendsen, J. et al. (2021). How to use patient involvement to develop a new a la carte food concept at hospitals. Clinical nutrition ESPEN. pp. S604-. [Online].