Work

P05-016-23 Trends in the Availability and Calorie Content of Menu Items Featuring Different Protein Sources in 76 Large Chain Restaurants in the United States From 2013–2019

Year: 2023

Type: article

Source: Current Developments in Nutrition

DOI: 10.1016/j.cdnut.2023.100831

Authors: Anna Tucker, Julia Wolfson

Language: English

Topic: Agriculture Sustainability and Environmental Impact

Subfield: Ecology

Field: Environmental Science

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $4,000

OpenAlex ID: W4385366137

FWCI:

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