. 2015 Feb 4;3(1):e15. doi: 10.2196/mhealth.3394
©Hua Gu, Zhenggang Jiang, Bin Chen, Jueman (Mandy) Zhang, Zhengting Wang, Xinyi Wang, Jian Cai, Yongdi Chen, Dawei Zheng, Jianmin Jiang. Originally published in JMIR Mhealth and Uhealth (http://mhealth.jmir.org), 04.02.2015.
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Figure 9.
Proportion of participants decreasing or stopping eating cooked poultry in 5 regions.