DR.CHIENCHUNG YU, CHUN CHU LIU. Use low-carbon ingredients as guidelines for green cuisine menu development. Turkish Journal of Computer and Mathematics Education (TURCOMAT), [S. l.], v. 12, n. 14, p. 2273–2278, 2021. DOI: 10.17762/turcomat.v12i14.10644. Disponível em: https://www.turcomat.org/index.php/turkbilmat/article/view/10644. Acesso em: 27 apr. 2024.