Organic Foods in Catering
400
Abstract
Discusses popularity of organic foods and problems associated with introducing them into a catering kitchen: supply, distribution, variable quality, price.
Keywords
Citation
Egberg Mikkelsen, B. (1993), "Organic Foods in Catering", Nutrition & Food Science, Vol. 93 No. 3, pp. 24-26. https://doi.org/10.1108/EUM0000000000989
Publisher
:MCB UP Ltd
Copyright © 1993, MCB UP Limited