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1 Ergebnisse
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Contemporary foods – Can they become new comfort foods or s..:
Rodrigues Arruda Pinto, Vinícius
;
Leite Milião, Gustavo
;
Fernando Balbino, Douglas
...
International Journal of Gastronomy and Food Science. 22 (2020) - p. 100271 , 2020
Link:
https://doi.org/10.1016/j.ijgfs.2020.100271
RT Journal T1
Contemporary foods – Can they become new comfort foods or simply mimic them?
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijgfs.2020.100271&Exemplar=1&LAN=DE A1 Rodrigues Arruda Pinto, Vinícius A1 Leite Milião, Gustavo A1 Fernando Balbino, Douglas A1 Della Lucia, Suzana Maria A1 Cristina Teixeira Ribeiro Vidigal, Márcia A1 Fernandes Melo Cabral, Laura A1 José Silva Soares da Rocha, Samuel A1 Fernandes de Carvalho, Antônio A1 Tuler Perrone, Ítalo PB Elsevier BV YR 2020 SN 1878-450X JF International Journal of Gastronomy and Food Science VO 22 SP 100271 LK http://dx.doi.org/https://doi.org/10.1016/j.ijgfs.2020.100271 DO https://doi.org/10.1016/j.ijgfs.2020.100271 SF ELIB - SuUB Bremen
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