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“The Good, The Bad, and the Minimum Tolerable”: Exploring Expectations of Institutional Food
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“The Good, The Bad, and the Minimum Tolerable”: Exploring Expectations of Institutional Food
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Foods
“The Good, The Bad, and the Minimum Tolerable”: Exploring Expectations of Institutional Food
DOI:
10.3390/foods10040767, Volume: 10, Issue: 4, Pages: 0-0
Article Type:
research-article,
Article History
received:
2021-2-16
accepted:
2021-4-1
published:
2021-4-3
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Keywords
Health services
,
food expectations
,
aging consumers
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https://www.researchpad.co/tools/openurl?pubtype=&doi=10.3390/foods10040767&title=“The Good, The Bad, and the Minimum Tolerable”: Exploring Expectations of Institutional Food&author=&keyword=[{keywordId=2225, uniqueName=health-services, name=Health services, contentId=111747}, {keywordId=154469, uniqueName=food-expectations, name=food expectations, contentId=111747}, {keywordId=154470, uniqueName=aging-consumers, last=true, name=aging consumers, contentId=111747}],[{keywordId=2225, uniqueName=health-services, name=Health services, contentId=111747}, {keywordId=154469, uniqueName=food-expectations, name=food expectations, contentId=111747}, {keywordId=154470, uniqueName=aging-consumers, last=true, name=aging consumers, contentId=111747}],[{keywordId=2225, uniqueName=health-services, name=Health services, contentId=111747}, {keywordId=154469, uniqueName=food-expectations, name=food expectations, contentId=111747}, {keywordId=154470, uniqueName=aging-consumers, last=true, name=aging consumers, contentId=111747}],&subject=
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