Cite
HARVARD Citation
Lavelle, F. et al. (2016). Barriers and facilitators to cooking from 'scratch' using basic or raw ingredients: A qualitative interview study. Appetite. pp. 383-391. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Lavelle, F. et al. (2016). Barriers and facilitators to cooking from 'scratch' using basic or raw ingredients: A qualitative interview study. Appetite. pp. 383-391. [Online].