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.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2020

Alea: 9

Zenbakia: 4

Mota: Artikulua

DOI: 10.3390/FOODS9040506 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus