{"title":"Implications of Red State/Blue State Differences in COVID-19 Death Rates","authors":"Mary L. Adams","doi":"10.26502/jfsnr.2642-110000115","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":15858,"journal":{"name":"Journal of Food Science and Nutrition Research","volume":"42 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science and Nutrition Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.26502/jfsnr.2642-110000115","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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