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Less red meat to be greener? An exploratory study of the representations of sustainable cuisine among French chefs
Publication with shared reference
10.1016/j.ijgfs.2022.100627
Home
Publications
Less red meat to be greener? An exploratory study of the representations of sustainable cuisine among French chefs
Publication with shared reference
10.1016/j.ijgfs.2022.100627
Publications with shared reference:
Less red meat to be greener? An exploratory study of the representations of sustainable cuisine among French chefs
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