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A Systems Integral Approach in Exploring Creative Innovation in Culinary Research: The Example of Seaweed in the Context of the New Nordic Cuisine

dc.contributor.authorCordeiro, Cheryl Marie
dc.contributor.authorvan Hal, Jaap W.
dc.date.accessioned2022-04-20T07:22:21Z
dc.date.available2022-04-20T07:22:21Z
dc.date.created2022-04-19T09:28:29Z
dc.date.issued2022
dc.identifier.citationInternational journal of food studies. 2022, 11 (1), 106-128.
dc.identifier.issn2182-1054
dc.identifier.urihttps://hdl.handle.net/11250/2991471
dc.language.isoeng
dc.titleA Systems Integral Approach in Exploring Creative Innovation in Culinary Research: The Example of Seaweed in the Context of the New Nordic Cuisine
dc.title.alternativeA Systems Integral Approach in Exploring Creative Innovation in Culinary Research: The Example of Seaweed in the Context of the New Nordic Cuisine
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber106-128
dc.source.volume11
dc.source.journalInternational journal of food studies
dc.source.issue1
dc.identifier.doi10.7455/ijfs/11.1.2022
dc.identifier.cristin2017465
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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