Food Waste from Catering Services in Thai Hotels: A Composition Analysis and Practical Guidelines for Effective Utilization

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Srijuntrapun P., Sukwong P. Food Waste from Catering Services in Thai Hotels: A Composition Analysis and Practical Guidelines for Effective Utilization. Applied Environmental Research Vol.46 No.4 (2024). doi:10.35762/AER.2024057 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/103130

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