Listar por publicado en "Food Research International"
Mostrando ítems 1-1 de 1
-
Sustainable and health claims vs sensory properties: Consumers’ opinions and choices using a vegetable dip as example product
(Elsevier, 2020)New foods development is always challenging, and including consumers’ opinion during the design process is crucial to increase a successful welcome of the product in the market. During the present study, a whole product ...





