Haute cuisine: A mixed-methods approach to assess gastronomic offer nutritional adequacy and importance given by chefs to food and nutrition guidelines
| Autor: | Pereira, M., Sousa, S., Melo, A., Padrão, P. |
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| Zdroj: | In International Journal of Gastronomy and Food Science December 2024 38 |
| Databáze: | ScienceDirect |
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