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The SPA Cuisine Project:: Implementation of Healthy Cooking Parameters into Food Systems Management Education
E.M. Bettinger, M.L. Smith, S.L. Brina-HerresVolume:
96
Year:
1996
Pages:
1
DOI:
10.1016/s0002-8223(96)00612-8
File:
PDF, 138 KB
1996