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.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2020

Volumen: 9

Número: 4

Type: Article

DOI: 10.3390/FOODS9040506 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus