I agree that this site is using cookies. You can find further informations
here
.
X
Login
Merkliste (
0
)
Home
About us
Home About us
Our history
Profile
Press & public relations
Friends
The library in figures
Exhibitions
Projects
Training, internships, careers
Films
Services & Information
Home Services & Information
Lending and interlibrary loans
Returns and renewals
Training and library tours
My Account
Library cards
New to the library?
Download Information
Opening hours
Learning spaces
PC, WLAN, copy, scan and print
Catalogs and collections
Home Catalogs and Collections
Rare books and manuscripts
Digital collections
Subject Areas
Our sites
Home Our sites
Central Library
Law Library (Juridicum)
BB Business and Economics (BB11)
BB Physics and Electrical Engineering
TB Engineering and Social Sciences
TB Economics and Nautical Sciences
TB Music
TB Art & Design
TB Bremerhaven
Contact the library
Home Contact the library
Staff Directory
Open access & publishing
Home Open access & publishing
Reference management: Citavi & RefWorks
Publishing documents
Open Access in Bremen
zur Desktop-Version
Toggle navigation
Merkliste
1 Ergebnisse
1
Knowledge Transfer in Haute Cuisine: The Relationship betwe..:
Escalante, Raúl
;
Bernardo, Merce
;
Arbussa, Anna
Journal of Culinary Science & Technology. 22 (2022) 5 - p. 870-891 , 2022
Link:
https://doi.org/10.1080/15428052.2022.2087578
RT Journal T1
Knowledge Transfer in Haute Cuisine: The Relationship between Chefs as an Enabler Factor
UL https://suche.suub.uni-bremen.de/peid=cr-10.1080_15428052.2022.2087578&Exemplar=1&LAN=DE A1 Escalante, Raúl A1 Bernardo, Merce A1 Arbussa, Anna PB Informa UK Limited YR 2022 SN 1542-8052 SN 1542-8044 JF Journal of Culinary Science & Technology VO 22 IS 5 SP 870 OP 891 LK http://dx.doi.org/https://doi.org/10.1080/15428052.2022.2087578 DO https://doi.org/10.1080/15428052.2022.2087578 SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)