Scientifically adulterated foods: the authentic foods of the late industrial Society

    Publikation: Bidrag til bog/antologi/rapportBidrag til bog/antologiForskning

    OriginalsprogEngelsk
    TitelAuthenticity in the Kitchen : Proceedings of The Oxford Symposium on Food and Cookery 2005
    RedaktørerRichard Hosking
    Antal sider4
    Udgivelses stedOxford
    ForlagProspect Books
    Publikationsdato2006
    Sider4
    StatusUdgivet - 2006

    Citer dette

    Jacobsen, J. K. (2006). Scientifically adulterated foods: the authentic foods of the late industrial Society. I R. Hosking (red.), Authenticity in the Kitchen: Proceedings of The Oxford Symposium on Food and Cookery 2005 (s. 4). Prospect Books.