Decreasing consumers’ risk perception of food additives by...

Food Quality and Preference 2020 / 01 Vol. 79

Decreasing consumers’ risk perception of food additives by knowledge enhancement in China

Miao, Peng, Chen, Si, Li, Jing, Xie, Xiaofei
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Volume:
79
Language:
english
Journal:
Food Quality and Preference
DOI:
10.1016/j.foodqual.2019.103781
Date:
January, 2020
File:
PDF, 529 KB
english, 2020
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