Listar Artículos de revista ISFOOD - ISFOOD aldizkari artikuluak por tema "Beef patty"
Mostrando ítems 1-1 de 1
-
The reformulation of a beef patty enriched with n-3 fatty acids and vitamin D3 influences consumers' response under different information scenarios
The objective of this study was to investigate the sensory acceptability and willingness to pay (WTP) for a beef patty elaborated with beef from a local breed that was enriched with nutritional ingredients (vegetable oil ...