Legume food development in catering (institutional food services) | Zendy

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Legume food development in catering (institutional food services)

Author(s) -

Marie-Benoît Magrini,

Hugo Fernandez-Inigo

Publication year - 2021

Publication title -

hal (le centre pour la communication scientifique directe)

Language(s) - English

Resource type - Conference proceedings

Subject(s) - business , legume , agronomy , biology

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