Garcia, A.L.; Brown, E.; Goodale, T.; McLachlan, M.; Parrett, A.
A Nursery-Based Cooking Skills Programme with Parents and Children Reduced Food Fussiness and Increased Willingness to Try Vegetables: A Quasi-Experimental Study. Nutrients 2020, 12, 2623.
https://doi.org/10.3390/nu12092623
AMA Style
Garcia AL, Brown E, Goodale T, McLachlan M, Parrett A.
A Nursery-Based Cooking Skills Programme with Parents and Children Reduced Food Fussiness and Increased Willingness to Try Vegetables: A Quasi-Experimental Study. Nutrients. 2020; 12(9):2623.
https://doi.org/10.3390/nu12092623
Chicago/Turabian Style
Garcia, Ada L., Emma Brown, Tom Goodale, Mairi McLachlan, and Alison Parrett.
2020. "A Nursery-Based Cooking Skills Programme with Parents and Children Reduced Food Fussiness and Increased Willingness to Try Vegetables: A Quasi-Experimental Study" Nutrients 12, no. 9: 2623.
https://doi.org/10.3390/nu12092623
APA Style
Garcia, A. L., Brown, E., Goodale, T., McLachlan, M., & Parrett, A.
(2020). A Nursery-Based Cooking Skills Programme with Parents and Children Reduced Food Fussiness and Increased Willingness to Try Vegetables: A Quasi-Experimental Study. Nutrients, 12(9), 2623.
https://doi.org/10.3390/nu12092623