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Influence of Intrinsic and Extrinsic Food Attributes on Consumers’ Acceptance of Reformulated Food Products: a Systematic Review
INTRODUCTION: 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 sensor...
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| Publicat a: | Zdr Varst |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Sciendo
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7780774/ https://ncbi.nlm.nih.gov/pubmed/33488825 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.2478/sjph-2021-0011 |
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