ロード中...
Reducing calories, fat, saturated fat and sodium in restaurant menu items: Effects on consumer acceptance
OBJECTIVE: This study assessed consumer acceptance of reductions of calories, fat, saturated fat, and sodium to current restaurant recipes. METHODS: Twenty-four menu items, from six restaurant chains, were slightly modified and moderately modified by reducing targeted ingredients. Restaurant custome...
保存先:
| 出版年: | Obesity (Silver Spring) |
|---|---|
| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
2016
|
| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5127442/ https://ncbi.nlm.nih.gov/pubmed/27891828 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/oby.21684 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|