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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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| Publié dans: | Nutrients |
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| Auteurs principaux: | , , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
MDPI
2020
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| Sujets: | |
| Accès en ligne: | 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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