The acceptability and sensory attributes of plant-based burger products under open and closed label conditions

被引：1
|
作者：
Flint, M. [1 ]
Leroy, F. [2 ]
Bowles, S. [1 ]
Lynn, A. [1 ]
Paxman, J. R. [1 ]
机构：
[1] Sheffield Hallam Univ, Sheffield Business Sch, Food & Nutr Subject Grp, Sheffield, S Yorkshire, England
[2] Inst Agro Dijon, Bd Dr Petitjean, Dijon, France
来源：
PROCEEDINGS OF THE NUTRITION SOCIETY | 2023年 / 82卷 / OCE5期
关键词：
D O I：
10.1017/S0029665123003774
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
引用
收藏
页数：1
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