Perceived degree of food processing as a cue for perceived healthiness: The NOVA system mirrors consumers’ perceptions

  1. Hässig, A.
  2. Hartmann, C.
  3. Sanchez-Siles, L.
  4. Siegrist, M.
Aldizkaria:
Food Quality and Preference

ISSN: 0950-3293

Argitalpen urtea: 2023

Alea: 110

Mota: Artikulua

DOI: 10.1016/J.FOODQUAL.2023.104944 GOOGLE SCHOLAR lock_openSarbide irekia editor

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus