Participatory methods to identify perceived healthy and sustainable traditional culinary preparations across three generations of adults: results from Chile's Metropolitan Region and Region of La Araucanía

dc.creatorKanter, Rebecca
dc.creatorLeón Villagra, Mariana
dc.date.accessioned2020-05-27T17:00:33Z
dc.date.available2020-05-27T17:00:33Z
dc.date.created2020-05-27T17:00:33Z
dc.date.issued2020
dc.identifierNutrients 2020, 12, 489
dc.identifier10.3390/nu12020489
dc.identifierhttps://repositorio.uchile.cl/handle/2250/175027
dc.languageen
dc.publisherMDPI
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Chile
dc.sourceNutrients
dc.subjectTraditional diets
dc.subjectSustainable diets
dc.subjectFood variety
dc.subjectChile
dc.subjectCultural domain analysis
dc.titleParticipatory methods to identify perceived healthy and sustainable traditional culinary preparations across three generations of adults: results from Chile's Metropolitan Region and Region of La Araucanía
dc.typeArtículo de revista


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