Our interaction with food ‐ a three‐tiered approach to understand why and how we come to like the foods we do

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  1. 2018
  2. Udgivet

    Consumer perception of traditional Indonesian foods: case studies using tempe in different contexts

    Fibri, D. L. N., 2018, Department of Food Science, Faculty of Science, University of Copenhagen.

    Publikation: Bog/antologi/afhandling/rapport › Ph.d.-afhandling › Forskning

ID: 237709245