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.
Revista:
Food Quality and Preference

ISSN: 0950-3293

Ano de publicación: 2023

Volume: 110

Tipo: Artigo

DOI: 10.1016/J.FOODQUAL.2023.104944 GOOGLE SCHOLAR lock_openAcceso aberto editor

Obxectivos de Desenvolvemento Sustentable

Fonte de datos: Scopus