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Culinary competency as a protective factor against ultra-processed food consumption and unhealthy cooking practices: a comparative study between type 1… — Europe PMC PMID:42370352

Source: Europe PMC (en)
Original: https://europepmc.org/article/MED/42370352
DOI: 10.3389/fnut.2026.1845185
License (as archived): solo-consultazione
Archived: 2026-10-31T14:25:56.645Z
SHA-256 of the archived text: 088781b5e0beda629ec8c0c70b8378d4ba58b18d964d6fed15cda3fe321771fc
Stable URL of this page: https://metraipolis.com/documento/dc_4ddf2eca12ee

How to cite

Culinary competency as a protective factor against ultra-processed food consumption and unhealthy cooking practices: a comparative study between type 1… — Europe PMC PMID:42370352 — Europe PMC (en), https://europepmc.org/article/MED/42370352 (solo-consultazione); archived copy: https://metraipolis.com/documento/dc_4ddf2eca12ee (Metraipolis archive dc_4ddf2eca12ee, sha256 088781b5e0beda629ec8c0c70b8378d4ba58b18d964d6fed15cda3fe321771fc)

BibTeX

@misc{dc4ddf2eca12ee,
  title = {Culinary competency as a protective factor against ultra-processed food consumption and unhealthy cooking practices: a comparative study between type 1… — Europe PMC PMID:42370352},
  howpublished = {Europe PMC (en)},
  url = {https://europepmc.org/article/MED/42370352},
  note = {License solo-consultazione; archived copy https://metraipolis.com/documento/dc_4ddf2eca12ee; sha256 088781b5e0beda629ec8c0c70b8378d4ba58b18d964d6fed15cda3fe321771fc},
  year = {2026}
}

Archived text

The text is not reproduced here: the archive holds it as solo-consultazione (consultation only, no republication). Read it at the original source: https://europepmc.org/article/MED/42370352. Agents can read the archived copy with the MCP tool read_document.