Umamification as a culinary means for sustainable eating at home and at restaurants

Ole G. Mouritsen, Klavs Styrbæk

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Original languageEnglish
Title of host publicationChefs, Restaurants, and Culinary Sustainability
EditorsC. Counihan, S. Højlund Pedersen
Number of pages18
PublisherUniversity of Arkansas Press
Publication date2025
Pages69-86
Publication statusPublished - 2025
SeriesGlobal Foodways Series

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