Journal ArticleOPEN ACCESS

Culinary Techniques and Tradition

  • Nagano K
  • Kumano A
  • Komori N
  • et al.
The Japanese Journal of Nutrition and Dietetics (1987) 45(3) 133-141
DOI: 10.5264/eiyogakuzashi.45.133
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Abstract

… 2) Culinary training sources : It was classified into 3 main groups. The first group learned mainly from mothers at home; the second from professional cooks or cook books; and the …

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APA

Nagano, K., Kumano, A., Komori, N., Suga, T., Takeuchi, A., Shimoshima, C., … Yamaguchi, K. (1987). Culinary Techniques and Tradition. The Japanese Journal of Nutrition and Dietetics, 45(3), 133–141. https://doi.org/10.5264/eiyogakuzashi.45.133

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