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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Bibliografski detalji

Glavni autori:	May Khanafer, Marwa Diab El Harake, Imad Toufeili, Samer A. Kharroubi
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2022-10-01
Serija:	Foods
Teme:	food adulteration knowledge attitudes buying practices Lebanon
Online pristup:	https://www.mdpi.com/2304-8158/11/20/3178
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