Organic food in food policy and in public catering: lessons learned from Finland
Crossref DOI link: https://doi.org/10.1007/s13165-016-0148-4
Published Online: 2016-02-18
Published Print: 2017-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Risku-Norja, Helmi
Løes, Anne-Kristin
Funding for this research was provided by:
Finnish Ministry of Agriculture and Forestry (2126/312/2012)
Text and Data Mining valid from 2016-02-18