Influence of gastronomic improvement of a menu on consumers’ perceived wellbeing in a real context study

  1. Mora, M.
  2. López-Font, G.
  3. Urdaneta, E.
  4. Vázquez-Araújo, L.
  5. Coello-Lafuente, L.
  6. Chaya, C.
Revista:
International Journal of Gastronomy and Food Science

ISSN: 1878-4518,  1878-450X

Ano de publicación: 2020

Volume: 21

Tipo: Artigo

DOI: 10.1016/J.IJGFS.2020.100219 GOOGLE SCHOLAR

Obxectivos de Desenvolvemento Sustentable

Fonte de datos: Scopus