Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 서선희 | - |
dc.date.accessioned | 2016-08-28T11:08:13Z | - |
dc.date.available | 2016-08-28T11:08:13Z | - |
dc.date.issued | 2014 | - |
dc.identifier.issn | 2005-6168 | - |
dc.identifier.other | OAK-11453 | - |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/227853 | - |
dc.description.abstract | Attitude; Information of food additives; Processed foods consumption; Subjective norms; Theory of planned behavior | - |
dc.language | English | - |
dc.publisher | Korean Nutrition Society | - |
dc.title | Using the theory of planned behavior to determine factors influencing processed foods consumption behavior | - |
dc.type | Article | - |
dc.relation.issue | 3 | - |
dc.relation.volume | 8 | - |
dc.relation.index | SCIE | - |
dc.relation.index | SCOPUS | - |
dc.relation.index | KCI | - |
dc.relation.startpage | 327 | - |
dc.relation.lastpage | 335 | - |
dc.relation.journaltitle | Nutrition Research and Practice | - |
dc.identifier.doi | 10.4162/nrp.2014.8.3.327 | - |
dc.identifier.wosid | WOS:000336774000014 | - |
dc.identifier.scopusid | 2-s2.0-84902801016 | - |
dc.author.google | Seo S. | - |
dc.author.google | Kim O.Y. | - |
dc.author.google | Shim S. | - |
dc.contributor.scopusid | 서선희(14058790000) | - |
dc.date.modifydate | 20180104081001 | - |