Arama Sonuçları - "consumer acceptance"
Önerilen Konular
Önerilen Konular
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1
Implementation of Artificial Intelligence in Food Science, Food Quality, and Consumer Preference Assessment
Baskı/Yayın Bilgisi 2022Konular: “…consumer acceptance prediction…”
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Elektronik Kitap Bölümü -
2
Emotion and Its Relationship to Acceptance, Food Choice, and Consumption: The New Perspective
Baskı/Yayın Bilgisi 2021Konular: “…consumer acceptance…”
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Elektronik Kitap Bölümü -
3
Consumer Preferences and Acceptance of Meat Products
Baskı/Yayın Bilgisi 2020Konular: “…consumer acceptance…”
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Elektronik Kitap Bölümü -
4
Effects of Plants' Ingredients on Dough and Final Product
Baskı/Yayın Bilgisi 2022Konular: “…consumer acceptance…”
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Elektronik Kitap Bölümü -
5
Nutritional Components of Wheat Based Food: Composition, Properties and Uses
Baskı/Yayın Bilgisi 2023Konular: “…consumer acceptance…”
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Elektronik Kitap Bölümü -
6
Motivations Associated with Food Choices and Eating Practices
Baskı/Yayın Bilgisi 2021Konular: “…consumer acceptance…”
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Elektronik Kitap Bölümü -
7
Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics
Baskı/Yayın Bilgisi 2022Konular: “…consumer acceptance…”
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Elektronik Kitap Bölümü -
8
Physicochemical and Sensory Evaluation of Grain-Based Food
Baskı/Yayın Bilgisi 2022Konular: “…consumer acceptance…”
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Elektronik Kitap Bölümü -
9
Better Animal Feeding for Improving the Quality of Ruminant Meat and Dairy
Baskı/Yayın Bilgisi 2022Konular: “…consumer acceptability…”
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Elektronik Kitap Bölümü -
10
New Strategies for Innovative and Enhanced Meat and Meat Products
Baskı/Yayın Bilgisi 2022Konular: “…consumer acceptance…”
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Elektronik Kitap Bölümü -
11
Sensory and Consumer Research for a Sustainable Food System
Baskı/Yayın Bilgisi 2022Konular: “…consumer acceptance…”
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Elektronik Kitap Bölümü -
12
Prospects Challenges and Sustainability of the Agri-Food Supply Chain in the New Global Economy II
Baskı/Yayın Bilgisi 2023Konular: “…consumer acceptance…”
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Elektronik Kitap Bölümü -
13
Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products
Baskı/Yayın Bilgisi 2021Konular: “…consumer acceptability…”
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Elektronik Kitap Bölümü -
14
By-Products: Characterisation and Use as Food
Baskı/Yayın Bilgisi 2022Konular: “…consumer acceptance…”
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Elektronik Kitap Bölümü -
15
Implementation of Digital Technologies on Beverage Fermentation
Baskı/Yayın Bilgisi 2022Konular: “…consumer acceptability…”
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Elektronik Kitap Bölümü -
16
Advances in Legumes for Human Nutrition
Baskı/Yayın Bilgisi 2023Konular: “…consumer acceptability…”
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Elektronik Kitap Bölümü -
17
Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
Baskı/Yayın Bilgisi 2021Konular: “…consumer acceptability…”
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DOAB: description of the publication
Elektronik Kitap Bölümü