Cultural influences in the origins of food likings and dislikes
Year: 2004
Type: article
Study design: Observational Study
Source: Food Quality and Preference
Authors: Marie-Cécile Cervellon, Laurette Dubé
Institutions: International University of Monaco, McGill University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W1969000342