【作者(必填)】Sarah Berkowitz3, Leonard Marquart3, Marla Reicks3,Elton Mykerezi2 and Dennis Degeneffe1

【文题(必填)】Providing flexible food portions in a restaurant setting: impact on business operations, food consumption and food waste
【年份(必填)】2014

【全文链接或数据库名称(选填)】http://www.fasebj.org/content/28/1_Supplement/390.3.short 求一篇文献