How to create a frame for collaboration between chefs and...

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International Journal of Gastronomy and Food Science 2018 / 12

How to create a frame for collaboration between chefs and scientists – business as unusual at Nordic Food Lab

Frøst, Michael Bom
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Language:
english
Journal:
International Journal of Gastronomy and Food Science
DOI:
10.1016/j.ijgfs.2018.12.002
Date:
December, 2018
File:
PDF, 991 KB
english, 2018
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