Knowledge Transfer in Haute Cuisine: The Relationship between Chefs as an Enabler Factor

  1. Escalante, R.
  2. Bernardo, M.
  3. Arbussa, A.
Aldizkaria:
Journal of Culinary Science and Technology

ISSN: 1542-8044,  1542-8052

Argitalpen urtea: 2024

Alea: 22

Zenbakia: 5

Orrialdeak: 870-891

Mota: Artikulua

DOI: 10.1080/15428052.2022.2087578 GOOGLE SCHOLAR
Datuen iturria: Scopus