A preliminary study of chefs’ knowledge and attitude towards nutrition during restaurant’s food handling
Background: Increasing the frequency of eating out in restaurants contributes to an increase in the prevalence of non-communicable diseases. The quality of restaurant dishes depends on the chef's ability to process delicious food and the chef's understanding of nutrition in healthy food pr...
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| Autores principales: | , , |
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| Formato: | Libro |
| Publicado: |
AOSIS,
2023-05-01T00:00:00Z.
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| Acceso en línea: | Connect to this object online. |
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| Número de Clasificación: |
A1234.567 |
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| Copia 1 | Disponible |