Work

Perception of culinary heritage and innovative food: a case study at European and Mediterranean universities

Year: 2024

Type: conference-paper

Source: HAL (Le Centre pour la Communication Scientifique Directe)

Authors: Bolha, Anja, Barbar, Reine, El Ghinaoui Cavaillon, Ihsane, Roudaut, Gaëlle, Rintala, Nanna, Hopia, Anu, García-Segovia, Purificacion, Martínez-Monzó, Javier, Matta, Paulina, Souza Moreira Leite, Bruno, Azzi-Achkhouty, Samar, Estephan, Nathalie, Korosec, Mojca

Institutions: University of Ljubljana, Institut Agro Montpellier, Ingénierie des Agropolymères et Technologies Emergentes, Institut Agro Dijon, University of Turku, Universitat Politècnica de València, Universidade Nova de Lisboa, Holy Spirit University of Kaslik

Language: English

Topic: Culinary Culture and Tourism

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W6995680820

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