The reformulation of a beef patty enriched with n-3 fatty acids and Vitamin D3 influences consumers' response under different information scenarios

  1. Beriain, M.J.
  2. Gómez, I.
  3. Sánchez, M.
  4. Insausti, K.
  5. Sarriés, M.V.
  6. Ibañez, F.C.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2020

Ausgabe: 9

Nummer: 4

Art: Artikel

DOI: 10.3390/FOODS9040506 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus