Knowledge, Attitudes and Practices of the Lebanese Community toward Food Adulteration
Food adulteration is the purposeful act of decreasing the quality of food goods offered for sale, whether by adding or replacing inferior substances or by the removal of some valuable ingredient. A limited number of studies have explored the knowledge, attitudes and practices (KAPs) concerning food...
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| Главные авторы: | , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI AG
2022-10-01
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| Серии: | Foods |
| Предметы: | |
| Online-ссылка: | https://www.mdpi.com/2304-8158/11/20/3178 |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
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