FACTORS DRIVING THE DIVERSITY OF MEAT RECIPES COOKED, VENDED AND CONSUMED IN URBAN ZONES IN EASTERN OF THE DEMOCRATIC REPUBLIC OF THE CONGO.
| Autor: | Nabintu, T. Fideline1 fnabintut@gmail.com, Wimba, K. Louisette1, Ombeni, B. Justin1,2, Mbaka, Kavuvu J- M.1,3, Munyuli, Theodore B. M.1,4 |
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| Zdroj: | Annals: Food Science & Technology. 2019, Vol. 20 Issue 4, p746-761. 16p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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