BOYOğLU SN, TOKPUNAR M. Evaluation of the Relationship Between Cooking and Food Preparation Skills and Dietary Intake, Body Mass Index, and Body Composition in University Students. Nutr Clín Diet Hosp [Internet]. 26 de abril de 2024 [citado 21 de noviembre de 2024];44(2). Disponible en: https://revista.nutricion.org/index.php/ncdh/article/view/590