Analysis Study on the use of Frequency and the Cooking Method of Leaf and Stem Vegetables in High School Foodservice
| العنوان: | Analysis Study on the use of Frequency and the Cooking Method of Leaf and Stem Vegetables in High School Foodservice |
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| المؤلفون: | Jong-Kyung Lee, Hyun-Jung Kim, Ki Sun Yoon, Ji-Hyeon Min |
| المصدر: | Journal of Food Hygiene and Safety. 31:250-257 |
| بيانات النشر: | The Korean Society of Food Hygiene and Safety, 2016. |
| سنة النشر: | 2016 |
| مصطلحات موضوعية: | Agricultural science, Geography, Food science, Analysis study |
| تدمد: | 2465-9223 1229-1153 |
| DOI: | 10.13103/jfhs.2016.31.4.250 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::e55f896d8ebb983d52bbd0456b047451 https://doi.org/10.13103/jfhs.2016.31.4.250 |
| Rights: | OPEN |
| رقم الانضمام: | edsair.doi...........e55f896d8ebb983d52bbd0456b047451 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 24659223 12291153 |
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| DOI: | 10.13103/jfhs.2016.31.4.250 |