Influence of intrinsic and extrinsic food attributes on consumers' acceptance of reformulated food products: A systematic review
Reducing the salt, sugar and fat content of food is recognised worldwide as one of the strategies available for reducing the incidence of obesity and non-communicable diseases. The food industry has a major influence on achieving these goals by preserving intrinsic (chemical and sensory properties)...
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| Формат: | Книга |
| Опубліковано: |
Sciendo,
2020-12-01T00:00:00Z.
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Connect to this object online.3rd Floor Main Library
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A1234.567 |
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| Примірник 1 | Доступно |