A study into chefs’ smoking behavior and the effect thereof on the amount of salt in restaurant dishes-Reference-Cited by-同舟云学术

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A study into chefs’ smoking behavior and the effect thereof on the amount of salt in restaurant dishes

Published:2023-09 Issue: Volume:33 Page:100790
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Hanssen Nadja S.J.,van Lieverloo J. Hein M.,Roodenburg Annet J.C.^ORCID

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference26 articles.

1. The theory of planned behavior;Ajzen;Organ. Behav. Hum. Decis. Process.,1991

2. Minder Zout, Alstublieft;Akers,2018

3. Fast-food and full-service restaurant consumption and daily energy and nutrient intakes in US adults;An;Eur. J. Clin. Nutr.,2015

4. Associations between chronic cigarette smoking and taste function: results from the 2013–2014 national health and nutrition examination survey;Berube;Physiol. Behav.,2021

5. Beroep en werkdruk in Nederland;Bierings,2017

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