Consumers' attachment to meat: Association between sensory properties and preferences for plant-based meat alternatives
Food quality and preference, 2024-07, Vol.116 [Peer Reviewed Journal]ISSN: 1873-6343 ;ISSN: 0950-3293 ;EISSN: 1873-6343 ;DOI: 10.1016/j.foodqual.2024.105134
Digital Resources/Online E-Resources
|
||||
 |
INSPIRE LIBRARY - TON DUC THANG UNIVERSITY |  |
(84-028) 37 755 057 | Feedback |
| 19 Nguyen Huu Tho St. Dist.7, HCM |  |
thuvien@tdtu.edu.vn | ||