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Perceptions of ‘Home Cooking’: A Qualitative Analysis from the United Kingdom and United States
Cooking at home is likely to be associated with benefits to diet and health. However, the nuanced perceptions and practices linked to different types of cooking are not yet fully understood. This research aimed to explore the specific concept of ‘home cooking’, using qualitative research from the UK...
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| 出版年: | Nutrients |
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| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7019500/ https://ncbi.nlm.nih.gov/pubmed/31940897 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu12010198 |
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